Linzer Torte
Indulge in the timeless elegance of a classic Linzer Torte, a delectable Austrian dessert that balances nutty, buttery shortcrust pastry with a luscious layer of tangy raspberry jam. Made with a blend of all-purpose and almond flour, spiced with warm cinnamon and cloves, and brightened by a hint of lemon zest, this torte delivers a rich, aromatic flavor profile. Its signature lattice crust adds a charming handcrafted touch, making it as beautiful as it is delicious. Perfect for holidays, tea-time gatherings, or any special occasion, this Linzer Torte is dusted with powdered sugar for a touch of sweetness and sophistication. Easy to make yet irresistibly impressive, it's a dessert destined to delight every bite.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 100 grams Almond flour
- 100 grams Granulated sugar
- 150 grams Unsalted butter, cold and cubed
- 2 large Egg yolks
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground cloves
- 0.25 teaspoon Salt
- 1 teaspoon Lemon zest
- 300 grams Raspberry jam
- 1 tablespoon Powdered sugar (for garnish, optional)
Instructions
In a large mixing bowl, combine all-purpose flour, almond flour, granulated sugar, ground cinnamon, ground cloves, lemon zest, and salt. Mix well to combine.
Add the cold, cubed unsalted butter to the flour mixture. Using a pastry blender or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs.
In a separate small bowl, whisk together the egg yolks and vanilla extract. Add the wet ingredients to the flour and butter mixture.
Gently knead the mixture in the bowl until it forms a cohesive dough. Be careful not to overwork it. Divide the dough into two portions, one slightly larger than the other. Wrap each portion in plastic wrap and refrigerate for at least 30 minutes.
Preheat the oven to 180°C (350°F). Grease a 9-inch (23 cm) tart pan with a removable bottom.
Roll out the larger portion of dough between two sheets of parchment paper to about 1/8 inch (3 mm) thickness. Carefully transfer the dough into the prepared tart pan, pressing it evenly into the bottom and sides. Trim any excess dough hanging over the edges.
Spread the raspberry jam evenly over the tart base, leaving a small margin around the edges.
Roll out the smaller portion of dough and cut it into 1/2 inch (1 cm) wide strips. Arrange the strips over the jam in a lattice pattern, gently pressing the edges into the crust to seal.
Bake the Linzer Torte in the preheated oven for 40-45 minutes, or until the crust is golden brown and the jam is bubbling.
Allow the Linzer Torte to cool completely in the pan on a wire rack. Once cooled, remove it from the pan and dust the top with powdered sugar if desired.
Slice and serve. Enjoy this delightful, nutty, and fruity dessert with a cup of coffee or tea.
Nutrition Facts
Calories |
459 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.8 g | 29% | |
| Saturated Fat | 10.5 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 70 mg | 3% | |
| Total Carbohydrate | 56.2 g | 20% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 31.9 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 43 mg | 3% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 123 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
