Category Archives: Linzer Batter

Making Linzer Batter

I’ve become a convert from Linzer dough to Linzer batter because it produces a torte that is more like, well, a torte…not a tart. Tart crusts are hard and flaky. By comparison the crust you get from this batter is like a dense, nutty cake. Use this as a base for a Linzer torte, or pipe it into small rounds and use it for Linzer cookies. Either way you will not be disappointed.

Start by toasting the nuts: almonds (whole or slivered), hazelnuts or walnuts, or any combination. About 15 minutes at 375 should do the trick.

Place them in the bowl of a food processor and grind for about 45 seconds, until you have nut meal. Don’t grind the nuts down to butter. A little crunch is desirable here.

Next, sift the flour, spices and salt together…

…and whisk in the lemon zest.

Combine the two mixtures.

If you find there are any large lumps in there, dig in by hand and rub them out. You’re going to have to pipe this mixture, remember. Big clumps will get caught in the piping tip. That’s about right.

Now to make the batter. Cream the butter and the sugar together until fluffy, about a minute.

Add the eggs one at a time…

…and beat on medium high until the mixture is, once again, fluffy.

Lastly, fold in the nut mixture.

You’ll end up with a very stiff batter, indeed it’s practically a dough.

However it will pipe with some effort. Make sure you have a sturdy bag.

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Linzer Batter

So…let’s try that again. Here’s a pipe-able Linzer batter. This is enough for one 11″ torte or many cookies. If you plan on making piped cookies with this, omit the cinnamon and cloves. I also recommend adding an extra ounce of flour for cookies, so the batter doesn’t run quite so much. So here we go:

9 ounces whole blanched almonds, peeled hazelnuts or a combination
1 teaspoon cinnamon
1 teaspoons cloves
11 ounces cake flour
1 teaspoons lemon zest
10 ounces butter
8 ounces granulated sugar
2 eggs, room temperature
2 egg yolks, room temperature

If you’re using almonds, begin by toasting them (peeled hazelnuts are already toasted). Preheat your oven to 350, place the hazelnuts on sheet pan and bake 10-15 minutes until lightly browned. Once the nuts are cool, grind them in a food processor until they’re fine but not paste-like.

Sift together the flour, spices and salt in a medium bowl. Whisk in the zest. Add the ground nuts and set aside.

Now, in the bowl of a mixer fitter with the paddle (beater) beat the butter and sugar until fluffy. With the machine running, add the eggs and yolks. Beat again until fluffy. Fold in the nut/flour mixture and you’re done. Now all you need is a piping bag!

Filed under:  Linzer Batter, Pastry | 4 Comments