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.


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