One of my favorite cakes when I was growing up was Linzer Torte, an Austrian cake from the town of Linz which according to the interwebs is the oldest cake recipe known, dating from 1653.
Linzer Torte is a really rich, dense cake with ground hazelnuts, cinnamon, cloves and lemon rind which has a latticed pastry top and a filling of blackcurrant jam.
There was an awesome Austrian cake shop in Melbourne called Fleischer's, it used to be on Chapel St and then moved to Glenferrie Road. They made the Linzer Tortes I know and love.
Linzer sables are a biscuit version of the torte, same flavours, just a bit crunchier!
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| To get the best flavour from the hazelnuts, roast them in the oven for 5 minutes and then rub the brown skin off. |
I'll put this out there straight away, these were a nightmare to make.
The pastry is very short (a large proportion of butter or 'shortening' to the dry ingredients) and this makes it incredibly fragile and prone to cracking and disintegrating when handled. It sticks to rolling pins, benchtops and just about everything else too.
In the end I had to flatten it out roughly by hand and then smooth the top with a spatula. See the unevenness in the picture, pre-spatula :-(
Of course, while I was flattening the top out with the spatula, the bottom was busy sticking firmly to the bench.
Half of the shapes were plain large hearts.
The other half were the same large heart cutter but I also stamped a tiny heart cutter to create a cut out space in the middle of the sable, see picture to the right.
This is so you can see the lovely dark jammy goodness inside.
It took a lot of time and patience to get the sables all cut out and onto oven trays :-/
They were very slightly puffed and still malleable when they came out of the oven, I was so fearful to disturb these temperamental baked goods that I left them on the trays for ages before being brave enough to transfer them to a rack to cool.
It's worth all the fuss, they are melt-in-your-mouth crumbly and hazelnutty and sweet. Happy Valentine's Day!
Recipe from 500 Cookies by Phillipa Vanstone
- 150g roasted skinned hazelnuts
- 300g plain flour
- 100 g granulated sugar
- 1/4 tsp salt
- 2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 225g unsalted butter
- grated zest of one lemon
- 50g blackcurrant jam
- icing sugar to decorate
Set the oven to 175C. Grind hazelnuts in a food processor until fine, then add all other ingredients and pulse until the mixture clumps together. Flour a work surface and roll out the pastry (good luck!!). Cut shapes, making sure you have even numbers of each shape. Cut holes in the centre of half the shapes to make the 'jam holes'. Transfer the sables to trays lined with baking paper, handling them carefully to ensure they don't crack. Bake sables for 8 to 10 minutes.
Sandwich the cooled sables together with blackcurrant jam, pressing down carefully to make the jam rise through the centre hole. Sieve icing sugar over the top just before serving.
Filled cookies keep for up to 3 days, unfilled keep for over a week in an airtight jar.
