That’s my trick to making this recipe infinitely easier. So, this time, I made them much thinner, aiming for around 1/4″ thick for each. ![]() The first go around, mine strips were about 1/2″ thick and when they baked, covered most of the finished linzer torte. Then, cut thin strips with a pastry cutter. Martha’s recipe recommends rolling it out into a circle - you know, to match the linzer torte base - but I just rolled it out into a rectangle and it seemed to work fine. Pop this in the fridge and roll out the other half of the dough. ![]() I was super meticulous with this part (perhaps a little too much so), but you do want it to be as even as possible, and the edges need to come up high enough to accommodate the layer of peanut butter and the layer of jelly (I used Bonne Maman’s Raspberry Preserves for the first linzer torte and their Strawberry Preservers for the second). To create the base, place a 10″ tart ring onto a parchment-lined baking pan and press half of the dough into the base, and up the side, working it until it’s about an inch high all around. Pretty cool, huh? This nut flour, when mixed with egg, baking soda, and butter, will become the base (and lattice top) for the Peanut Butter and Jelly Linzer Torte. Once both nuts are blanched, you’ll blend them together in a food processor with a touch of cinnamon and salt and create your own nut meal/flour. When you open the towel back up, you’ll see most of the skins have been removed. Wrap the towel around the hazelnuts and rub them as fast as possible for about a minute. Roast them for 15-20 minutes and then immediately remove from the oven and drop into the middle of a kitchen towel. To remove hazelnut skins, set the oven to 350° F and place the nuts on a baking sheet in a single layer. It’s also pretty fun, though you do need to be careful not to wing your almonds across the room. To blanch almonds, I turn to Tori Avey’s simple technique. It’s easier to blanch your own nuts than you think. The base for the Peanut Butter and Jelly Linzer Torte is made using blanched hazelnuts and almonds. ![]() It seemed the perfect accompaniment to give Martha’s pie a little extra oomph. Made with peanuts, pecans, wildflower honey, and sea salt, it’s simply and seriously crave-worthy. Peanut butter is my number one weakness and I got into the butters by Big Spoon Roasters a few years back when I came across their Peanut Pecan at one of LA’s specialty food stores. The look? Yikes.įor round two, I tweaked the recipe and made a Peanut Butter and Jelly Linzer Torte, using Big Spoon Roasters’ Peanut Pecan butter for the “peanut butter.” This stuff is seriously incredible, and nope, this isn’t a sponsored post. The final flavor of the linzer torte? Oh my goodness. Argh! Let’s just jam them in there, shall we? And here’s a small broken part that will fit just fine… ::squish squish squish:: And, into the oven you go. On the first go around with this torte, I rolled out too-thick lattice strips and when I tried placing any of them on the torte, they broke or cracked in the process. Decorating the top of a pie or a torte has never been exactly my forte. ![]() Recently, I made the raspberry linzer torte from Martha Stewart’s Baking Handbook. I think all of you know what happens when you try to “make” something work in the kitchen! #cakefail. There are techniques that I struggle with that in the moment I just try and “make” work. That concept of getting in the flow and breathing – instead of doggedly going at something until things just have to work out – isn’t new, but the one that seems to be the lesson I have next to master. During one of those moments where I had to pause and catch my breath, he said to me, “You know, if you relax and breathe, you’ll be able to punch faster.” Not just to block, not just to turn my body towards whatever object I am squaring off with and not just to keep my punches vertical to give them more power. This morning, my forearms ache from his blocks, but the pain is worth it. It was after all, my second day in class, and he was in his second year. I have a feeling I will look back on this and laugh as a classic new kid on the block move, someone trying to prove how tough and “merciless” they are. When it was his turn, I came at him throwing rapid punches he had to quickly defend. When it was my turn to work on the Pok Sao movement, he approached me gently, slowly throwing punches I could block and then swiftly step in to counter strike. He was teaching me Pok Sao (or palmed block) as we sparred in class last night. We had been fighting last night, and as I read through the latest issue of Esquire, I could smell it.
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