How to Make Classic Linzertorte and Speculoos Cookies

Byamazingfoodstv


Test cook Dan Souza makes host Julia Collin Davison the ultimate Linzertorte. Then, equipment expert Adam Ried shares his recommendation for tube pans. Finally, test cook Erin McMurrer makes host Bridget Lancaster a classic recipe for Belgian Spice Cookies (Speculoos).

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44 Comments

  2. Specaloos are made in Belgium for their beer. Which is phenomenal. I bounced around Belgium for 4 years. Heureusement que je parle couramment le François & Lokkich bin ik floeiend yn it Flaamsk. I thank my family for the 1st & Katarina for the 2nd. Illa Latinam a me didicit & linguam Latinam ab XII annis Scholae Catholicae Jesuitæ didicit.

  16. ATK–just a bit of feedback. It's understandable that your audience is largely American (being "America's" test kitchen and all), but it would be great if you also included gram measurements in your videos and written recipes. Using a scale and weighing in grams, especially for baking, is really popular these days. It's just much more accurate.

  18. Wait a minute — if the pastry was in a 12" square, and the strips were 3/4", they should have had 16 strips. They actually had 12 strips, and they only used 10 strips. What happened to the other strips, and why make strips you don't need?

  22. Love the new American Test Kitchen without the nerdy white guy. The ladies seem so much less rigid, and relaxed. And the new younger and diverse chefs are awesome! Great changes FOR THE BETTER! LOVE DAN! 💗💗💗😍😍

  29. My mother’n’law was German, born and raised and her mother was from Austria. They both made Linzertorte and passed the recipe on to me and I’ve been making it for 35 years. It’s not the same recipe as this one. We make it every Christmas. The dough is a darker color with cocoa, cinnamon and cloves and a little rum or whiskey, and we use either raspberry or mostly strawberry jam for the filling. It is more of a cookie-type dough and we make snake shaped lattice on top. A lot easier recipe than this one too and turns out great every time. My family expects me to make this torte every year!

  34. It would have been a bit more fun if Dan would have gone "Tasting History" on the Linzer Torte and spoke more about the history of the dish. He gives me the vibe of someone who would love doing some historical research occasionally. Anyway, great to see old recipes getting some love.

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