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.