OREO Linzertorte Recipe

Name: OREO Linzertorte
Prep time: 300 min
Yield: 12
Ingredients: 16 nos Oreo Cookies; 1½ cups Flour; ¾ cup Sugar; 1 tsp Baking powder; 1 tsp Ground cinnamon; ¾ cup Butter cubes, cold; 1 nos Egg; ½ cup Raspberry jam; ¼ cup White decorating icing

Atsi Thepa

1672244100000

Author :Atsi Thepa

Published : 1672244100000

Difficulty:pro

Serves:12

Time:5:30 hours

Contains egg: Yes

Ingredients

12
Servings

For the Recipe

8 nos Oreo CookiesBuy
¾ cups Flour
⅓ cup Ground walnuts
⅓ cup Sugar
½ tsp Baking powder
½ tsp Ground cinnamon
⅓ cup Butter cubes, cold
½ nos Egg
¼ cup Raspberry jam
⅛ cup White decorating icing

For the Recipe

8 nos Oreo CookiesBuy
105 g Flour
40 g Ground walnuts
75 g Sugar
2 g Baking powder
2 g Ground cinnamon
42.5 g Butter cubes, cold
0.5 nos Egg
75 g Raspberry jam
20 g White decorating icing

For the Recipe

16 nos Oreo CookiesBuy
1½ cups Flour
¾ cup Ground walnuts
¾ cup Sugar
1 tsp Baking powder
1 tsp Ground cinnamon
¾ cup Butter cubes, cold
1 nos Egg
½ cup Raspberry jam
¼ cup White decorating icing

For the Recipe

16 nos Oreo CookiesBuy
210 g Flour
80 g Ground walnuts
150 g Sugar
4 g Baking powder
4 g Ground cinnamon
85 g Butter cubes, cold
1 nos Egg
150 g Raspberry jam
40 g White decorating icing

For the Recipe

24 nos Oreo CookiesBuy
2¼ cups Flour
1⅛ cups Ground walnuts
1⅛ cups Sugar
1½ tsp Baking powder
1½ tsp Ground cinnamon
1⅛ cups Butter cubes, cold
1½ nos Egg
¾ cup Raspberry jam
⅓ cup White decorating icing

For the Recipe

24 nos Oreo CookiesBuy
315 g Flour
120 g Ground walnuts
225 g Sugar
6 g Baking powder
6 g Ground cinnamon
127.5 g Butter cubes, cold
1.5 nos Egg
225 g Raspberry jam
60 g White decorating icing

Directions

Step 01

Take 10 Oreo Cookies. Crush them until they turn into fine powder. Place them in a large bowl.
Step 02

Add the flour, walnuts, sugar, baking powder and cinnamon. Mix well.
Step 03

Keep cutting the butter into smaller pieces as you stir it into the cookie mixture. Mix until the blend resembles coarse crumbs.
Step 04

Add the egg. Mix until it gets the consistency of soft dough.
Step 05

Make small balls out of the mixture. Press them slightly to make them flat.
Step 06

Tightly wrap the balls in plastic wrap.
Step 07

Refrigerate for 4 hours.
Step 08

Take a 9-inch round pan. Line it with foil. The foil should extend over the sides of the pan. Spray cooking spray on the pan.
Step 09

Divide the cookie dough in half.
Step 10

Transfer the first half into the pan. Press it onto the bottom of the pan.
Step 11

Spread the raspberry jam onto the pan dough. Ensure that there is ¼ inch distance between the jam layer and the edges of the dough.
Step 12

Chop the remaining Oreo Cookies. Sprinkle them over the jam layer.
Step 13

Lightly sprinkle some flour on a surface. Place ½ a cup of the remaining dough onto the surface. Roll it into 2 (12-inch long) ropes. Set aside.
Step 14

Roll the remaining dough into 2 (9-inch) ropes, 4 (8-inch) ropes and 4 (7-inch) ropes.
Step 15

Place one 9-inch rope on the centre of the torte. Place one 8-inch and one 7-inch rope on each side of the 9-inch rope. The ropes on either side should be placed at the same distance from the central rope. Repeat the process with the remaining dough ropes, placing them perpendicular to the ropes already on the cake to resemble a lattice.
Step 16

Place both the 12-inch dough ropes, end to end, around the edges of the pan. Seal the top by pressing both ends together.
Step 17

Refrigerate for 30 minutes.
Step 18

Heat the oven to 180°C. Bake the torte for 30 minutes or until a toothpick inserted into the centres of the dough ropes comes out clean. Let it cool completely.
Step 19

Use the foil handles to take the torte out of the pan. Drizzle the white decorating icing on top. Oreo Linzertorte is ready!