Linzer Torte Wheat Free No Refined Sugar
Indulge in the wholesome charm of this Wheat-Free, Refined-Sugar-Free Linzer Torte, a healthier twist on the classic Austrian pastry. Made with nutrient-rich almond flour, hazelnut flour, and naturally sweetened with coconut sugar, this delightful dessert boasts a tender, nutty crust complemented by a luscious layer of raspberry jam with no added sugar. Warm spices like cinnamon and cloves lend a cozy depth of flavor, while a golden lattice top adds a touch of elegance. Perfect for those embracing gluten-free or low-sugar lifestyles, this Linzer Torte is as stunning as it is satisfying, offering a guilt-free slice of tradition that's ideal for holidays or special occasions.
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Recipe Information
Ingredients
- 200 grams Almond flour
- 100 grams Hazelnut flour
- 80 grams Coconut sugar
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground cloves
- 0.25 teaspoon Salt
- 150 grams Unsalted butter, cold and cubed
- 1 large Egg yolk
- 1 teaspoon Vanilla extract
- 200 grams Natural raspberry jam (no added sugar)
- 1 egg Egg wash (1 egg lightly beaten with 1 tablespoon water)
- 2 tablespoons Chopped hazelnuts (optional for garnish)
Instructions
Preheat your oven to 180°C (350°F) and prepare a 9-inch tart pan by greasing it lightly or lining it with parchment paper.
In a large mixing bowl, combine the almond flour, hazelnut flour, coconut sugar, ground cinnamon, ground cloves, and salt.
Add the cold, cubed butter to the dry ingredients, and use your fingertips or a pastry cutter to work the butter into the mixture until it resembles coarse crumbs.
In a small bowl, whisk together the egg yolk and vanilla extract. Add the mixture to the dough and knead gently until a smooth dough forms. If the dough is too crumbly, add a teaspoon of cold water at a time until it comes together.
Divide the dough into two portions, one slightly larger than the other. Wrap the smaller portion in cling film and refrigerate it for later.
Press the larger portion of dough evenly into the bottom and up the sides of the prepared tart pan, ensuring it is about 1/4-inch (6 mm) thick.
Spread the raspberry jam evenly over the crust in the pan. Set aside.
Roll out the smaller portion of dough between two sheets of parchment paper to about 1/4-inch (6 mm) thick. Use a knife or pastry cutter to cut thin strips for a lattice top.
Carefully arrange the strips over the jam in a crisscross pattern, gently pressing the ends into the edges of the crust. Trim any excess.
Brush the lattice and edges of the crust with the egg wash. If desired, sprinkle with chopped hazelnuts for added texture and flavor.
Bake in the preheated oven for 25–30 minutes, or until the crust is golden brown and the jam is bubbling.
Allow the Linzer Torte to cool completely in the pan before removing and serving. Enjoy!
Nutrition Facts
Calories |
437 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.5 g | 48% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 86 mg | 29% | |
| Sodium | 73 mg | 3% | |
| Total Carbohydrate | 24.6 g | 9% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 16.5 g | ||
| Protein | 8.7 g | 17% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 103 mg | 8% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 343 mg | 7% | |
*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.
