Introduction
Nuts are a versatile ingredient that adds texture and flavor to any recipe. Martha Stewart, the queen of home cooking, has a special fondness for nuts and loves to incorporate them into her desserts. In this episode of Martha Bakes, titled “Nuts,” Martha shares four different nut-based recipes that are sure to impress. From a delightful Linzer Tart filled with raspberry jam to decadent Peanut Butter Oatmeal Sandwich Cookies, and a beautiful San Andre Cake featuring fresh walnut flour, these desserts highlight the unique qualities of various nuts. Join Martha as she guides you through each recipe step by step, ensuring a successful and delicious outcome.
Recipe 1: Linzer Tart with Raspberry Filling
The Linzer Tort is a classic Austrian dessert named after the city of Linz. Martha’s version of this treat is a raspberry-filled pastry made with a combination of almonds, hazelnuts, and a touch of cinnamon. To begin, Martha advises blanching the almonds and hazelnuts by heating them in the oven until the skins start to loosen. Then, gently rub the nuts between two bar cloths to remove the skins. After grinding the nuts in a food processor, sift together the dry ingredients, including all-purpose flour, cinnamon, baking powder, and salt. Mix in the ground nuts and set aside.
Cream together butter and granulated sugar until smooth, then add a large egg yolk for richness. Incorporate the dry ingredients and nuts into the butter mixture until a dough forms. Divide the dough in half, with one portion serving as the tart’s base and the other as the lattice top. Press the base dough into a 10-inch removable bottom tart shell, creating an even layer halfway up the edges. Smooth out the bottom using a measuring cup to remove fingerprints.
For the lattice top, roll out the remaining dough between two sheets of parchment paper to about 12 inches in diameter. Chill the dough for easier handling, then cut it into strips. Layer the strips diagonally on top of the raspberry jam-filled tart. Martha recommends chilling the assembled tart for 30 minutes before baking at 350 degrees Fahrenheit for approximately 40 minutes, or until golden brown. After cooling, sprinkle the tart with confectioner’s sugar for an exquisite finishing touch. The Linzer Tart is best enjoyed on the day it is baked, owing to its rich and nutty flavors.
Recipe 2: Peanut Butter Oatmeal Sandwich Cookies
The Peanut Butter Oatmeal Sandwich Cookies combine the best of both worlds, featuring peanut butter and oatmeal in one delightful treat. To begin, melt butter in a pan and add rolled oats, cooking them until every oat is coated with butter. While the oats toast, sift together all-purpose flour, salt, and baking soda in a separate bowl. Once toasted, cool the oats on a parchment-lined baking sheet.
In an electric mixer, beat together butter, dark brown sugar, peanut butter, and granulated sugar until creamy. Gradually add the dry ingredients and the toasted oats to the butter mixture, creating a soft batter. Roll out the dough between two parchment papers to a quarter-inch thickness and freeze until firm. Cut the dough into two-inch rounds and arrange on a baking sheet. Sprinkle the tops of the cookies with turbinado sugar for added sweetness and a beautiful glistening effect. Bake the cookies at 350 degrees Fahrenheit for approximately 10 minutes or until golden.
For the filling, combine butter, smooth peanut butter, confectioner’s sugar, and salt in a bowl. Using a pastry bag, pipe the filling onto the underside of one cookie and sandwich it with another. The result is a crunchy and delicious homemade cookie that won’t last long in the cookie jar.
Recipe 3: San Andre Cake with Walnut Flour
The San Andre Cake is a French birthday cake with a twist. Martha’s version features a light and fluffy batter made with fresh walnut flour. To start, grind walnuts and granulated sugar together until fine. Transfer the ground nuts to a bowl and mix in all-purpose flour, creating a walnut flour mixture. Butter and flour an eight-inch cake pan, ensuring a sturdy base for the cake.
In a separate bowl, beat room temperature butter until smooth and creamy. In an electric mixer, whisk together eggs, granulated sugar, and kirsch, a cherry-flavored liqueur that pairs beautifully with walnuts. Gradually fold the butter into the egg mixture, then carefully fold in the walnut flour. Pour the batter into the prepared cake pan and bake at 350 degrees Fahrenheit for about 30 minutes, or until the cake pulls away from the sides of the pan.
For the apricot glaze, heat apricot jam and cognac until the jam liquefies. Strain the glaze to remove any lumps, then pour it onto the cooled cake, ensuring complete coverage. Allow the glaze to solidify before slicing and serving. This elegant cake pairs perfectly with a dollop of whipped cream for a truly indulgent treat.
Conclusion
Martha Stewart’s nut-filled desserts showcase the incredible versatility of nuts in creating delicious and irresistible treats. Whether you try her Linzer Tart with raspberry filling, her Peanut Butter Oatmeal Sandwich Cookies, or her San Andre Cake featuring fresh walnut flour, each recipe is a testament to the unique flavors and textures that nuts bring to the table. With Martha’s detailed guidance and step-by-step instructions, you’ll be able to recreate these delectable desserts in your own kitchen. So why wait? Embrace the nutty goodness and start baking!
