Mini Linzertortes

mini linzertortes
Menu Part: 
Dessert
Cuisine Type: 
American
Serves: 
3

Tender, buttery dough and sweet preserves are the basis for this confection. Sweet yet light, they make a great dessert served on a pretty plate and sprinkled with powdered sugar.

Ingredients

8 oz. butter
1 cup granulated sugar
1 egg
1 tsp. vanilla extract
2 1⁄2 cups flour
1⁄2 tsp. salt
1⁄8 tsp. ground cinnamon
1 cup finely chopped walnuts
1 cup jam or fruit preserves
1⁄2 cup confectioners’ sugar
 

Steps

1. Cream butter and sugar. Beat in egg; stir in vanilla.

2. Sift flour, salt, and cinnamon. Beat flour mixture into creamed mixture until well blended. Stir in walnuts. Chill dough for 30 min., or until firm.

3. Divide dough in half; roll out on floured surface to 3⁄8-in. thickness. Cut out dough with small round cookie cutter, then stamp out a hole in center of half the cookie rounds; these will be the cookie tops. Chill.

4. Preheat oven to 375°F. Place cookies on greased sheets. Bake 7-9 min. until firm to the touch and pale yellow. Cool on wire rack.

5. Spread cookie bottoms with jam and sandwich with cookie tops. Dust with confectioners’ sugar.
 

More From FoodService Director

Ideas and Innovation
baked bread

Instead of sourcing value-added product to reduce labor, the food and nutrition team at University of Wisconsin Hospital and Clinics in Madison outsources its baked goods to a local shop that hires only formerly incarcerated workers. The bakery was able to hire two new former inmates in order to keep up with the volume needs of the hospital. “We want to be really entrenched in the community, not just have a building that sits in the center of Madison,” says Amy Mihm, clinical nutrition specialist for the hospital.

Managing Your Business
food symbols allergens

Bellevue School District in King County, Wash., has reduced the instances of life-threatening allergic reactions by 94% since 2013. Wendy Weyer, business manager for nutrition services, says that success stems from direct communication with the district’s 20,000 students.

Q: What was the first thing you did to start reducing allergic reactions?

A: More than five years ago, we changed our menu signage to provide information to students on what the common allergens were on all the foods that were served at every station. We use symbols such as an egg or a wheat stalk for younger...

Ideas and Innovation
cold storage boxes

When working with a small footprint, the back of the house often gets squeezed in the interest of preserving precious seats. But as storage space contracts, these restaurant operators are getting resourceful with everything from shelves to ceiling height to inventory in ways that FSDs can apply, too.

“When we were first tasked with figuring out smaller footprints, when it came to interiors, it was like a bad riddle,” says Trinity Hall, SVP of development for Dallas-based Dickey’s Barbecue Pit, which shrunk its prototype from 2,200 square feet to 1,800. “Let’s make it smaller and...

Menu Development
induction cooking nuts

Thanks to prolific fast casuals such as Chipotle, guests have come to expect a certain level of customization in their dining options. For almost 50% of Generation Zers, customization is a deciding factor when purchasing food, according Technomic’s 2016 Generational Consumer Trend Report . Taking customization even further, operations are handing over even more control to customers with both build-your-own and cook-your-own stations.

Elder Hall’s My Kitchen station at Northwestern University in Evanston, Ill., offers a daily rotating ingredient bar with items such as stir-fry,...

FSD Resources