They’re tasty though, as long as you use good tahini. I’m going to try it again with more butter. I’m guessing 1.5 cups was correct - these came out incredibly dry with 1.5 sticks - basically more like a crumb topping, though it did eventually sort of come together. At the time of writing this review, the web version indicates 1.5 sticks in both the ingredients and the instructions. The magazine version does list 1.5 STICKS of butter in the ingredients list and 1.5 CUPS in the instructions. The person from Honolulu found the issue with these cookies, and I believe the editors incorrectly updated the web version. Oddly, I tried to rate these one star and the BA website won't let me select anything but 5. A wasted expense on great tahini and jam.I'd like that $25 back. I made these as a gift but I will be putting them in the community donation fridge instead and making something else. Not a disaster - technically, the recipe "works" – but the flavor is very hollow and sweet and the textures don't gel. I wish I'd read the negative reviews first.
MR FIG NEWTON HOW TO
Thankfully I know how to make proper linzer torte and could fix this. This needs almost double the amount of tahini and another stick of butter in order for it to work. Maida Hatter's linzer torte has a pound's worth of ground nuts and 2 1/2 sticks of butter for the same amount (3 cups of flour). No wondering it's a failure for so many reviewers. There is absolutely not enough fat in this recipe for it to work. It’s too crumbly but it dies take great., especially the contrast between saltiness and sweetness Only need 1/3 of the mixture for the lattice. Let linzer torte cool in pan, then use parchment to lift out onto a cutting board and slice into 12 squares.Īgree that this recipe need adjustments. Bake until crust is deeply browned all over and jam is bubbling in places, 40–45 minutes. Step 5īrush lattice once more with egg white and sprinkle generously with raw sugar. Cut remaining strips in half and place crosswise on top of strips, pressing into edge of bottom crust (you may not use all of the strips). Retrace cuts to make sure strips are separated, then lay lengthwise over filling (spacing them about ½" apart works well). Lightly beat reserved egg white with a fork, then brush all over frozen strips of dough. Place a rack in middle of oven preheat to 350°. Slide onto a baking sheet and freeze until solid, about 2 hours. Remove parchment and cut dough lengthwise into ¾"-wide strips (don’t pull them apart dough will be very fragile). Replace parchment and press dough gently with rolling pin to help seeds stick. Remove top sheet of parchment and generously sprinkle dough with sesame seeds. Place another sheet of parchment paper on top and roll into a 13x9" rectangle. Place remaining dough on a sheet of parchment paper and pat into a square.
Using your fingers, press into pan in an even layer, going 1" up the sides chill. Scrape down sides of bowl, add dry ingredients, and mix on low speed until just combined. Add vanilla, egg yolk, and remaining egg and beat just to combine. Using an electric mixer on medium-high speed, beat granulated sugar, tahini, and 1½ sticks butter in a large bowl, scraping down sides of bowl as needed, until light and fluffy, about 3 minutes. Place yolk in another small bowl set egg white aside for brushing dough. Separate yolk from 1 egg over a small bowl to catch egg white. Whisk flour, salt, baking powder, cinnamon, and cardamom in a medium bowl. Lightly butter a 13x9" baking dish, then line with a sheet of parchment paper, leaving overhang on long sides.
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