Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 cups | Dried figs |
| ½ cup | Orange juice |
| ¼ cup | Honey |
| ¼ teaspoon | Cinnamon |
| Walnut Linzer Dough: | |
| 1½ cup | Flour |
| 1½ cup | Walnut pieces, finely ground |
| ⅔ cup | Sugar |
| ½ teaspoon | Cinnamon |
| ½ teaspoon | Nutmeg |
| ½ teaspoon | Cloves |
| 1 teaspoon | Baking powder |
| 1½ | Sticks butter |
| 1 | Egg |
| 1 | Egg yolk |
| 1 teaspoon | Grated orange zest |
| Garnish: | |
| Confectioners' sugar |
Lightly butter a 10 by 2-inch deep layer pan.
For the filling, stem and dice the figs and combine with remaining ingredients in a nonreactive saucepan. Bring to a simmer and cook over low heat, stirring occasionally, until figs are soft and mixture is thickened. Stir often as the filling thickens to avoid scorching.
Cool and puree in the food processor. Set a rack in the middle level of the oven and preheat to 350 degrees. For the dough, combine dry ingredients in a mixing bowl. Rub in butter evenly, making sure mixture does not become pasty. Whisk egg, yolk and orange zest and stir in, continuing to stir until a soft dough forms. Spread ⅔ the Linzer dough in the bottom of the prepared pan. Evenly spread the filling on the dough, keeping it about ½-inch from the edge. Place the remaining dough in a pastry bag fitted with a ½-inch plain tube. Pipe 4 lines of the dough, spaced equidistant from each other, over the filling. Pipe 4 more lines diagonal to the first ones. With the remaining dough, pipe a series of small spheres around the edge.
Bake the Linzer Torte for 45 minutes, until the center is firm when gently pressed with a fingertip. Cool in the pan on a rack. Unmold and dust lightly with confectioners' sugar immediately before serving.
Yield: 10 servings
COOKING LIVE SHOW #CL8978
All recipes courtesy of Nick Malgieri