Name: Gingerbread Linzertorte
Yield: 8
Ingredients: 2 1/4 c. all-purpose flour -; 1 1/2 tsp. baking powder -; 1 tsp. ground ginger -; 1 tsp. ground cinnamon -; 1/2 tsp. ground cloves -; 1/4 tsp. Freshly ground pepper -; 1/2 tsp. salt -; 1/2 c. packed dark-brown sugar -; 1/2 c. unsalted butter -; 1/2 c. unsulfured molasses -; 2 large egg yolks -; 1 large egg white -; 1 1/4 c. Raspberry Jam -

Recipe information

Cooking:

Servings per container:

Source:

More details

Ingredients for - Gingerbread Linzertorte

1. 2 1/4 c. all-purpose flour -

2. 1 1/2 tsp. baking powder -

3. 1 tsp. ground ginger -

4. 1 tsp. ground cinnamon -

5. 1/2 tsp. ground cloves -

6. 1/4 tsp. Freshly ground pepper -

7. 1/2 tsp. salt -

8. 1/2 c. packed dark-brown sugar -

9. 1/2 c. unsalted butter -

10. 1/2 c. unsulfured molasses -

11. 2 large egg yolks -

12. 1 large egg white -

13. 1 1/4 c. Raspberry Jam -

How to cook deliciously - Gingerbread Linzertorte

1. Stage

Preheat oven to 325 degrees F. with rack in lowest position. Sift flour, baking powder, spices, and salt into the bowl of an electric mixer fitted with the paddle attachment. Add sugar; mix on medium-low speed until combined. Add butter; mix until incorporated, about 2 minutes. Add molasses and egg yolks; mix until dough comes together, about 30 seconds.

2. Stage

Turn out dough onto a lightly floured work surface. Roll two-thirds of the dough into a 12-inch round, 1/4 inch thick. Fit into a 10-inch tart pan with a removable bottom. Spread jam over bottom of shell; refrigerate until cold, about 30 minutes.

3. Stage

Roll out remaining dough between pieces of floured parchment paper to a 12-inch round, 1/4 inch thick. Transfer round with parchment to a baking sheet; refrigerate until firm, about 30 minutes. Cut out shapes from round with dot and snowflake-shape cookie cutters. (If desired, reserve snowflake cutouts. Bake for 10 minutes at 350 degrees. and sprinkle tops with confectioners' sugar.) Transfer round to a baking sheet; refrigerate until cold and firm, about 30 minutes.

4. Stage

Lightly beat egg white; brush over rim of tart shell. Carefully slide dough round over shell; press edges to adhere. Refrigerate until firm, about 30 minutes.

5. Stage

Bake until crust is golden brown and filling is bubbling, 50 to 60 minutes. Let cool completely on a wire rack. Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.