Linzer torte [lin-zer tawrt] noun

Also Linzertorte. An Austrian dessert named after Linz, Austria, comprised of a spiced, nut-based crust (usually almonds or hazelnuts) filled with jam and topped with a lattice crust of the same nut-based dough.

The first printed Linzer torte recipe dating to 1719 called for the typical ingredients found in most modern versions – flour, sugar, butter, nuts, lemon zest and egg yolk. There are two crust types. One is a short crust with the butter cut into the flour, which yields a crumbly dough. The other is made by creaming the butter first, yielding a soft dough that allows the lattice to be piped. The jam is traditionally black currant, although raspberry, which is less expensive, seems to be the most common outside of Austria, especially in American versions. Most Linzer torte are made in a loose-bottomed tart pan or a springform pan.

Bakepedia Tips

While the classic tart is popular, Linzer cookies are common as well. These are sandwich cookies with the spiced, nutty dough cut into rounds or other shapes, the top cookie featuring a cutout so that the jam peeks through. Whether you are making cookies or the classic torte, the crumbly dough can be a challenge. Try rolling it out between two pieces of parchment paper. Dusting your surface with flour helps, but too much just makes the dough drier and even more prone to crumbling.

light cream [lahyt kreem] noun

One of many cow’s milk-based dairy creams used in the sweet kitchen, along with heavy cream, half-and-half, whipping cream, etc. Light cream typically has 20% butterfat, making it richer than half-and-half, but less rich than heavy cream. It will not whip.

Bakepedia Tips

As with all dairy products, perishability is an issue. Do not store on the door of the fridge, as that’s the warmest area. Store on a shelf and keep track of use-by dates.