Linzer Pastry Dough

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by: Elisia






Besides its use for a linzertorte, linzer pastry dough can also be used to make cookies - one restaurant in Paris saves the tiny raspberry seeds left in the strainer used for making coulis, cooks the seeds with a little sugar; and spreads the mixture over a sheet of linzer dough. Another sheet is unrolled over and little cookies are cut out and baked. Linzer pastry doughs delicate almondflavor goes well with virtually any fruit and gives a surprising dimension of complexity to fruit tarts and even apple pie. Because linzer pastry dough includes almond flour, which contains no gluten, the cooked pastry is even more crumbly and delicate than the richest tart doughs, extra buttery sweet tart and pie pastry and cream cheese pastry.




ingredients

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serves: 1

2/3 cup almond flour (or 1 cup blanched almonds)

1 2/3 cups cake flour

10 tablespoons cold butter (cut into small cubes)

3/4 cup confectioners' sugar

1/2 teaspoon salt

1 egg, beaten

1 teaspoon vanilla extract

Nutrition Facts
Linzer Pastry Dough

Servings Per Recipe: 1

Amount per Serving

Calories: 2877

  • Total Fat: 153.4 g
  •     Saturated Fat: 77.5 g
  •     Trans Fat: 4.7 g
  • Cholesterol: 471.2 mg
  • Sodium: 2279 mg
  • Total Carbs: 344 g
  •     Dietary Fiber: 11.6 g
  •     Sugars: 154.9 g
  • Protein: 38.9 g
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preparation

1.  Don't worry if the finished dough looks a little shaggy. If you’re not using it right away, shape it, wrap it in plastic wrap, and refrigerate.

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