|Le Creuset Cookbook|
|by Elisa Vergne|
An Alain Ducasse BookLe Creuset Cookbook is a unique combination of a renowned chef, a beloved cuisine, and a favorite cookware brand.
1 - 10 of 20 for linzer torte
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Heat oven to 350 degrees. Grease a 9 inch springform pan. Mix flour, cinnamon, nutmeg. In large bowl, beat butter and sugar until light and fluffy. ...
Add the sugar gradually. Blend until light and creamy. Beat in one at a time: If the dough is very soft, chill it. Pat into pie dish 1/8 inch thick, ...
Sift flour, sugar, cocoa, baking powder, cinnamon, salt and cloves into a medium size bowl. Cut in butter with a pastry blender or two knives. Stir ...
Sift flour, add all ingredients (except egg yolk) together. Cut butter into little squares and mix until smooth. Grease round pizza pan well. Place ...
Place rack at ... Fill center of torte with remaining batter. ... completely on rack. Sprinkle border and center with confectioners' sugar. Makes 12 servings.
Mix together: Add: Fold in: Bake in 12 inch springform pan at 350 degrees for 50 minutes. Stores well.
CRUST: In a ... pan sides from torte. Spread melted ... microwave-safe dish. Micro-cook, uncovered on 100% power (high) about 30 seconds or until melted.
Preheat oven to ... bottom of a torte pan. Spread preserves ... preserves are bubbling. Sprinkle top lightly with confectioners sugar. Serve warm or cold.
Mix everything together (it's easiest to use your hands, it comes out sort of pastry). Put 1/2 in greased 9x13 inch cookie sheet. Spread preserves (a ...
Butter one 9 inch springform pan. Cream butter and sugar and beat until fluffy and creamy in color; gradually add almonds and Kirschwasser. Sift ...
Result Page: 1
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