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Red-Currant Poppy-Seed Linzer Torte

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Recipe photo courtesy of Will Anderson

The rope trimmings from this recipe can be baked into cookies: Roll them into 1/2-inch-thick ropes and cut them into two-inch pieces. Arrange on a parchment-lined rimmed baking sheet, snip each piece into a wheat-stalk shape, and bake until lightly golden, about 12 minutes. For the torte decorating technique, see our step-by-step photos.

Source: Martha Stewart Living, November 2016
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

We prefer French-style rolling pins in the test kitchen. They offer more control, and make cleanup easier, than ball-bearing rolling pins do.

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  • shea_cr
    10 FEB, 2017
    This tort tastes amazing, but I had a lot of trouble rolling out the dough to make the logs. The dough just kept crumbling. I tried to keep it cold, tried warmer, didn't help. I ended up forming logs by hand rather than rolling. Then the poppy seeds wouldn't stick to dough. I coated the logs with whipped egg white, which helped a little. Think I must be doing something wrong? I would love to make this again, but with a little less frustration. Any suggestions? Thanks
    Reply

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