My favorite pastries are the ones that never go out of style.  The elaborate desserts created by pioneering chefs without modern machinery are true works of art.  So I’ve decided to indulge my first love and delve deep into my culinary school training with a classics series.  I hope other pastry chefs will join in the fun; I would love to see how other modern chefs approach these traditional patisseries.  I started with Linzertorte: a rich pastry of Viennese credit that is quintessential cold-weather fare.  I love the subtle flavors of the nut crust and the tart punch of vibrant raspberry filling.  The classic finish on this torte is a lattice top, but I wanted to bring the tart’s natural color and texture to the forefront and showcase the rich berries of the season.  For a more modern American take on linzer, use peanut flour and grape or strawberry filling.



Linzer Shortdough
Author: Joe the Baker
  • 200 grams butter
  • 80 grams sugar
  • 70 grams brown sugar
  • 4 grams salt
  • 130 grams hazelnut meal
  • 50 grams whole eggs
  • 1 vanilla bean
  • 250 grams pastry flour
  • 4 grams cinnamon powder
  • 1 gram nutmeg powder
  1. Cream together the butter and sugars until light and fluffy.
  2. Add the hazelnut meal and cream until incorporated evenly.
  3. Add the eggs and vanilla extract, creaming until fully even and smooth.
  4. Separately, sift together the dry ingredients.
  5. Blend the dry ingredients into the butter mixture until a soft dough forms.
  6. Wrap the dough tightly and chill for at least 25 minutes.
  7. Roll dough to desired thickness and bake at 350F until dough is crispy.
Recipe Notes

This dough is great for cookies, tarts, and crumbled over seasonal plated desserts.

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