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Pistachio Linzer Torte recipe

Pistachio Linzer Torte.

This delicious linzer torte features arich and flavorful pistachio crust, the perfect complement tothe sherried apricot and raisin filling.

Recipe: Pistachio LinzerTorte

1 1/2 cups all-purpose flour
3/4 cup butter or margarine
1/2 cup granulated sugar
3/4 cup chopped shelled pistachios
1 teaspoon grated lemon peel
1/2 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
Apricot Filling:
1 cup quartered dried apricot halves
1/4 cup raisins
1/2 cup water
1/3 cup cream sherry

  • Blend flour and butter with pastry blenderuntil texture of cornmeal. Stir in sugar, pistachios, lemon peel,cinnamon and vanilla. Pat half of pistachio mixture into 9-inchtart pan with removable bottom. Spread Apricot Filling over pastry.Roll remaining pastry between 2 pieces of waxed paper; cut into1/2-inch strips. Form lattice of strips over filling.*
  • Bake at 350°F (175°C) for 45 to50 minutes or until golden. Makes one (9-inch) tart.
  • Apricot Filling: Combine apricots withraisins, water and cream sherry in a medium saucepan. Cook, covered,over medium heat for 15 to 20 minutes or until liquid is absorbedand fruit is very tender; stir occasionally to prevent sticking.Makes 1 cup.

    Makes 8 servings.

    *Lift pastry strips with spatula or longblade of knife.

    Recipe and photograph provided courtesyof the California Pistachio Commission.

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