Mini Linzer Tortes (Original recipe found here)
This recipe made a little over 6- 4" tortes plus a few mini-er ones
3 ounces hazelnuts, lightly toasted
2/3 cup sugar
(1 ½ sticks) unsalted butter
½ teaspoon vanilla
½ teaspoon lemon zest
1 ¾ cups cake flour
¾ teaspoon cinnamon
½ teaspoon baking soda
To make the dough:
1. Lightly toast the hazelnuts under the broiler, after they've cooled add them along with 1/3 c of sugar to a food processor and grind until it's a fine powder.
2. In a smallbowl whisk together the cake flour, cinnamon, baking soda, and salt then set aside.
3. In a stand mixer, beat together the butter and remaining sugar until light and fluffy on medium speed (1 to 2 minutes). Add the egg, vanilla and zest; beat until incorporated. Add the flour and the nuts, mix just until the dough comes together.
4. Divide the dough in 2, wrap in plastic, and refrigerate for about an hour.
Preheat the oven to 350 degrees
5. Once cool, roll one piece of dough out to 1/4" using plenty of flour
6. Cut out circles for the base of the tortes and place in the bottom of the pans.
7. Spread a thin layer of raspberry jam in the center of the circles being careful not to touch the edges.
8. Roll the second piece of dough between parchment and plastic wrap to 1/8" and using a pastry cutter cut narrow strips for the lattice (or in my case, striped top) I had to chill the dough several times because it was so sticky. I ended up getting frustrated with the lack of elasticity of the dough that I did just lay strips across the top.
9. Bake for approximately 30 minutes or until the edges are golden.
The toasted hazelnuts blend beautifully with the subtle lemon in the shortbread dough. The raspberry contrasts the sweetness nicely with tanginess. I had a bit of trouble making the tops look pretty, but beside that I think they are well worth the work that goes into them.