How to Make Classic Linzertorte and Speculoos Cookies

[@beelinekhan460]

hi from austria. the most important changes are: clove spice instead of allspice, lemon peel and red currant jam!

[@natanelarnson]

So happy to see you guys back in action, I missed your episodes the last 8 months.

[@jhershey82]

"Yeah, like I'm givin' these away" 😂. Love her so much 🥰

[@mariavictorialucasanm]

I love the voice of Aaron ( hope I spelled her name right). So soothing plus the recipe she did. I also love the humor of Bridgette and the recriprocal response of Aaron. Just great!

[@SRlikethetoothpaste]

Agreed. She should think about getting into talking books, if this test kitchen thing doesn’t ‘pan’ out. Arf!

[@debbylev]

well done Dan!! Seriously impressive! thank you

[@ioannisaliazis]

Very nice intro, bravo!

[@dianejohanson98]

My mother’n’law was German, born and raised and her mother was from Austria. They both made Linzertorte and passed the recipe on to me and I’ve been making it for 35 years. It’s not the same recipe as this one. We make it every Christmas. The dough is a darker color with cocoa, cinnamon and cloves and a little rum or whiskey, and we use either raspberry or mostly strawberry jam for the filling. It is more of a cookie-type dough and we make snake shaped lattice on top. A lot easier recipe than this one too and turns out great every time. My family expects me to make this torte every year!

[@lostinmyspace4910]

I could see how the cocoa, cinnamon, cloves, and rum would jazz up the recipe. I will experiment with those flavors next time I make one.

[@SusanAyinkamiye]

Would you share you recipe here please 😋🙏🙏🙏

[@dianejohanson98]

@@SusanAyinkamiye Here is my recipe for our family’s Linzertorte 2 cups all purpose flour 1 cup granulated sugar 1 stick butter, room temperature 1 egg 1 TBSP Ground Cinnamon 2 TBSP Cocoa Powder 1/4 tsp Ground Cloves 1-1/2 tsp Baking Powder 1/2 cup finely chopped nuts, pecans or almonds 1/4 cup Whiskey or Rum 1/2 cup Strawberry or Seedless Raspberry preserves for topping Preheat oven to 350 degree F. Spray cake pan with Bakers Joy or grease and flour one 9 inch cake pan. Combine all ingredients in mixer except preserves. Divide dough - 2/3 for the bottom of cake pan and remaining 1/3 for making lattice top. Press dough into pan evenly with edges of dough slightly raised around the sides of the pan so the preserves do not go over the edges. Then divide the remaining dough into long ropes for lattice tp. Spread preserves over top of dough avoiding the edges. Place the dough ropes over the top like a lattice pie approx. 5 ropes of dough one direction and 5 the other direction. Bake in preheated oven for 35 to 40 minutes, testing center with toothpick to check for doneness. Let cool in pan for 10 minutes then remove from pan to cooling rack. Cool completely. Wrap in plastic wrap to store at room temperature. I usually let mine sit a couple of days before cutting to let the liquor mellow out a bit. Let me know if you make it or if you have any questions.

[@BlaBla-pf8mf]

It would have been a bit more fun if Dan would have gone "Tasting History" on the Linzer Torte and spoke more about the history of the dish. He gives me the vibe of someone who would love doing some historical research occasionally. Anyway, great to see old recipes getting some love.

[@reed9474]

Specaloos are made in Belgium for their beer. Which is phenomenal. I bounced around Belgium for 4 years. Heureusement que je parle couramment le François & Lokkich bin ik floeiend yn it Flaamsk. I thank my family for the 1st & Katarina for the 2nd. Illa Latinam a me didicit & linguam Latinam ab XII annis Scholae Catholicae Jesuitæ didicit.

[@kathrynbaker5188]

Omg Linzor Torte. My ALL TIME FAVORITE DESSERT! Wonderful recipe-perfect for Valentines Day

[@lostinmyspace4910]

But don't you think the seeds in the torte are too much? They should've put the jam in a screen to remove them. I do that for thumbprint cookies, and ATK recommends straining out the seeds in their thumb print cookies of a past recipe. I'm surprised they didn't here.

[@idnwiw]

@@lostinmyspace4910 Seeds are ok - they should have used red current jam which also contains pleny of seeds, but other fruit + an acid comes somewhat close to the flavour. What was puzzeling was pre-baking the bottom which usually isn't done.

[@lostinmyspace4910]

@@idnwiw They often bake the crust on desserts like this and others with crust base while there is no filling. This way heat can get to the top surface as well while there's no fruit to prevent a nice crisp crust. The fruit doesn't need to be baked or exposed to extreme heat only the crust. This is called blind baking where crust only is baked. Here, read this explanation on blind baking>> sallysbakingaddiction.com/how-to-blind-bake-pie-crust/

[@mrkenwu1]

Dan's best !!! And Erin has the most soothing voice. Oh yeah, the recipes ain't bad either. :)

[@melissarey2973]

My mom's tube pan didn't have feet. My entire childhood she inverted the pan on a big bottle of Louisiana hot sauce.

[@debbylev]

spectacular speculoos! thank you

[@sprague49]

20:10 Erin: "Makes a great gift...." Bridget: "Like I'm giving these away." LOL!

[@williamjones7163]

Thanks for the recipe for Linzertorte

[@strockerfu]

Linzertorte is the dessert of my childhood.

[@ronkemperful]

My younger brother baked an angel food cake in a well greased pan; it was angel food pancake!

[@adarateranroldan]

❤️ Dan

[@DrDocDRM]

Gonna try the tort with fig preserves from the back yard. And maybe apricot preserves.

[@idnwiw]

Traditionally you would use red currant - jam which isn't only sweet but also very sour. To compensate for that you could add lemon juice like they have done here. Btw pre-baking of the bottom is not necessary and bie-weights are unknown in Austria. Just assemble the whole thing and bake it. It tasts better if you let the cake rest for a day before eating it.

[@DrDocDRM]

@@idnwiw fig trees in the back yard. Fig it is.

[@vidividivicious]

@@DrDocDRM apricot sounds really good too

[@Sakja]

Speculoos is my favorite cookie.

[@rebeccaschadt7136]

Great job guys!

[@HannahMattox]

Dan! 😍

[@samuelmaul8019]

New intro is great.

[@kathleenkohr474]

“Like I’m giving these away”…..lol. Definitely going to try the speculoos!

[@chrisandersen5635]

Spec-tacular-loos. 😊☕️

[@erinnkemp]

I would use a pasta roller machine.

[@MidwestGirl]

Oh my. Yum and Yum.

[@OoohWeeeDoe]

The ladies are lookin fit!

[@mariavictorialucasanm]

"The original spice girls" says Bridgette... Erin's response is satisfying.

[@meganvanderlinden6755]

30 years ago my mother ended up with stitches from using a knife to free an inverted angel food cake that had stuck to the bottle. Looks like things have come a long way since then!

[@lisayerace5578]

Are the Speculoos cookies similar to Biscoff? They look really good!

[@summerrose1545]

Biscoff's ingredients contain only cinnamon as the spice whereas this cookie has like few different spices.

[@Kyssifrot]

In Belgium, Biscoff is just the new name for the most known brand of speculoos. Most Belgians buy this brand because it's the easiest available.

[@lostinmyspace4910]

@@Kyssifrot I love Biscoff cookies. I bought them first because I needed a hard cookie to grind up for making a bottom crust for a dessert. Expensive but well worth it instead of the more common graham cracker crust with melted butter. But, Nabisco also makes a spice cookie that is crisp, and every bit as good as a Biscoff when it comes time for making a crumb crust with butter. But I gotta make the speculoos because I always wanted to make Biscoff cookies, so now we have a recipe to do it.

[@purplegill10]

Biscoff and Speculoos are the same thing, but Biscoff cookies are notably sweeter and less spiced compared to traditional ones.

[@christystone8751]

I have never heard of these but they look delicious

[@ChrisBrandsma]

They are also called Biscoff cookies. Delta airlines will hand them out on flights.

[@mordeys]

do they have a similar cookie but without the spice? i can not do the spices but the texture of the cookie and the crispness looks so inviting.

[@summerrose1545]

Just don't add the spices? Spices are only for flavor not texture.

[@helenwoodrum2383]

How do you substitute the egg in the spice cookie?

[@alanvonau278]

Dans Konditorei / La Pâtisserie Dan / La Pasticceria Dan 🍪🍰 -- oh, I love it 👍👏😋.

[@joanwright5840]

Erin my Uncle is going to love you.

[@tracygardner9244]

I love speculoos cookies

[@marybaker8582]

What kind of pan was used to make the tart?

[@jkledis]

Nice - the spice cookie looks wonderful - my mother was a full Swede so I am curious about the Swedish Spice Cookie!

[@SuperCookie011]

Totally agree!

[@Sjiesjam]

Peparkake is like speculaas. I'd add some ginger to the recipe , but easier by far is buying time of cookies at IKEA. They're legit

[@shavinmccrotch9435]

Start video- 1:30

[@patriciaaturner289]

Is it still a Linzertörte if you use another jam?

[@7HPDH]

yay Chicago

[@sjstevens6375]

Please try springerle cookies.

[@R50_J0]

Confused: put in refrigerator? In the refrigerator compartment or the freezer compartment? Because a remark uses the word "frozen".

[@beelinekhan460]

not frozen, cold.

[@givenscommunications6307]

I like those cookies and would just use coconut sugar or date sugar or something other than refined white sugar.

[@Dark0blivion]

ATK--just a bit of feedback. It's understandable that your audience is largely American (being "America's" test kitchen and all), but it would be great if you also included gram measurements in your videos and written recipes. Using a scale and weighing in grams, especially for baking, is really popular these days. It's just much more accurate.

[@ronkemperful]

I agree! When I hear instructions, saying, “8 and 1/8th ounces of flour.” I have to get out my calculator to convert the 1/8th into something I can measure with on my scale, for it doesn’t measure in fractions.

[@FunAtDisney]

So what was the point in making that dough into a “5 inch disk” just to pull it apart?

[@iagonizante]

lol exactly!

[@carowells1607]

Makes the right amount for a bottom crust, and it’s slightly easier to pat it out put into the pan if it’s a bit flattened already I’m guessing. I imagine you could put the entire disk into the pan and pat it out if you prefer.

[@FunAtDisney]

@@sandrah7512 Maybe so, but why wouldn’t he say that?

[@FunAtDisney]

@@carowells1607 I guess that’s true but why didn’t he do it that way then, or at least explain that was an option?

[@butterboi1963]

I recently received some of the cookie molds/ decorative rolling pins you described in the speculoos recipe, if I were to use them how would I go about that? I'm kind of disappointed you brought them up but didnt show how they're used.

[@patriciaborron94]

I was taught to roll the cookies out with a regular rolling pin, then make a single pass over the dough with the carved pin, pressing firmly. Don't try to roll over an area of the cookies more than once. That would just make a mess of the beautiful design.

[@abhiramivelu8225]

Is the torte sickly sweet

[@Demonictrial]

Speculaas not Speculoos, are Dutch, not Belgian... They originated during the spice trade in the 17th century, which was chiefly the Dutch.

[@heyboo9728]

"Like I'm giving these away..." lol

[@malenasintango]

16:00

[@jazzyflorida3757]

Love the new American Test Kitchen without the nerdy white guy. The ladies seem so much less rigid, and relaxed. And the new younger and diverse chefs are awesome! Great changes FOR THE BETTER! LOVE DAN! 💗💗💗😍😍

[@Oliver-hh6hy]

i watched this

[@puntodevista3176]

Please, use grams or ounces for butter. I do not understand, 12 table spoons of butter.

[@sandywaddell4303]

1 tablespoon butter = .5 ounce = 14 grams 1 stick butter = 4 ounces = 113 grams

[@puntodevista3176]

Thanks, You are so lindo.

[@puntodevista3176]

Not lindo, kind. My translector do what he wants.

[@roderickfemm8799]

Wait a minute -- if the pastry was in a 12" square, and the strips were 3/4", they should have had 16 strips. They actually had 12 strips, and they only used 10 strips. What happened to the other strips, and why make strips you don't need?

[@Jacksirrom]

pleaaaaase give measurements in grams

[@Chi-jl2ve]

I know Tim left long ago, but I think I saw him.... maybe another guy with black hair 😅

[@MrWnw]

12:30 And if it is upside down, the gravity disappears? I think this is wrong explanation.

[@MadMark118]

The original bottom of the cake clings to the bottom of the pan, rather than just weighing down the rest if the cake (now bottom) of the cake. It's same friction which allows it to climb the sides as it bakes.

[@MrWnw]

@@MadMark118 If I understand it right. It does not collapse when upside down, because it is stuck to the pan.

[@MadMark118]

@@MrWnw Correct

[@MrWnw]

@@MadMark118 How simple :D Thank you

[@kazryb]

5 pulses - does 3. 15 pulses - does 5 😂

[@trishhaayema589]

I'm sure it was edited for time.

[@richiegray6847]

Here we go again Dan... these girls did a big boost box.... they were a little shorter than you Dan! 📦 😉😉🗽🇺🇸👩‍🦳🇺🇸🗽🥂🍾📦📦📦📦📦📦. How is the weather up there Dan?

[@christianhansen3292]

pie needs whipped cream or a merengue.

[@erinnkemp]

How much food goes to waste in a year??

[@braden1edwards]

First?

[@Zypher77777]

That intro is wayy too long

[@gastropodahimsa]

And the glib, specious announcer voice is also offensive.

[@gastropodahimsa]

The new intro is offensive.

[@axelhopfinger533]

Gonna cry?

[@jbfarley]

that is the dumbest thing I've ever read, kid

[@lilysnana1955]

Recipe access: now I remember why I quit watching these for awhile. They show the method and then, essentially, make you pay for the recipe. Bah. BTW, Belgian Brown Sugar is readily available on Amazon. From what I understand, this hack will not give the toasted flavor wanted.

[@aloras405]

If you pay attention, they give you the measurements in the show. My grandma and I used to sit with a notebook and wrote down the recipe as we watched the show on tv.

[@lilysnana1955]

What a good idea! Why didn't I think of that!

[@summerrose1545]

I somehow clicked on their Speculoos link despite knowing from past experiences that you have to subscribe (but you can still get the recipe if you pay attention to the video) and what do you know, it's there for free when I clicked few hours ago.

[@amandablack416]

​@@aloras405 That's what I always do, too.