Recipe

Linzertorte Recipe

Add Step-by-Step Photos	Dessertfirst / All my dishes 2 years, 11 months ago The cinnamon and cloves give a distinctive, spicy flavor - I loved how it smelled as it was baking - and combined with the red currant filling, makes a very decadent cake. One slice is more than enough to fill you up! Prep:45m Cook:70m Servings:10	Dessertfirs
	linzertorte austrian linz decadent dessert

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cherylannx

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Ingredients

1 1/2 cups flour

1 1/4 cups almonds, blanched and toasted

1 cup sugar

1/8 teaspoon ground cloves

Grated zest of 1 lemon

1/2 teaspoon ground cinnamon

2 large egg yolks

1/4 teaspoon salt

1 3/4 sticks unsalted butter, room temperature

1 cup red currant or seedless raspberry preserves

1 egg yolk for egg wash

1 tablespoon lemon juice

3 tablespoons sliced almonds for garnish

Directions

Process toasted almonds in a food processor until very fine but before it turns oily and into butter. Combine ground almonds, flour, lemon zest, cinnamon, cloves, salt in a bowl.

Put butter and sugar in mixer bowl and beat for several minutes until light and fluffy, scraping down sides as necessary. Add egg yolks and mix to combine. Add in flour mixture and mix until combined.

Take dough and divide in half, flattening each into a disk. Wrap each disk in plastic and chill in refrigerator until firm, at least half an hour and up to overnight.

Preheat oven to 350 degrees. Take a 9" springform pan and butter the bottom and sides well.

Take one of the dough disks out of the refrigerator (if it's been in there overnight, you may have to let it sit for a few minutes to soften up). Press into the bottom and up the sides of the springform pan, aiming for a thickness of a little less than 1/4" everywhere. Use a knife to trim the dough around the sides so it is even.

Fill bottom with pie weights. Bake dough in oven for about 15 to 20 minutes until the crust is set and the center is still slightly moist. Remove pie weights and bake in oven for about 5 more minutes until the center is dry is well. Cool on a wire rack to room temperature.

When the shell is cool, take the second disk of dough out and roll to thickness of 1/4". If the dough gets too soft, you may need to return to the fridge to let it firm up.

Whisk red currant preserves and lemon juice together in a bowl until smooth. Spread evenly into the shell.

Trim the second disk of dough into a square and cut into 10 strips, each 3/4" wide. Use the strips to make a lattice pattern over the preserves, five in each direction. (to get a basket weave effect, place three strips in one direction - one down the center, two at the ends, then rotate 90 degrees and place three more in the same fashion. Rotate 90 degrees and place two more strips between the first three strips, then rotate 90 degrees and place the last two strips in the same fashion). Trim the strips off at the shell edge and press into the shell to secure. Again, if the strips start getting soft and tearing, put back in the fridge for a while.

Beat the egg yolk with a tablespoon of water to make an egg wash and brush over the lattice. Sprinkle the sliced almonds over the top.

Bake in the oven until the preserves are bubbling, about 45 minutes. Cool on wire rack for about 10 minutes, then run a knife around the edge of the torte and loosen the ring. Let the torte finish cooling on the rack.

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Comments

jo_jo_ba 2 years, 4 months ago said:
Oooh.... may be making this soon!!!

sweettooth 2 years, 3 months ago said:
What a pretty picture it is.

ivy 2 years ago said:
Hi, I was planning to make your linzertorte today but I stuck with the 1 3/4 sticks unsalted butter, as I didn't understand what exactly you meant with sticks. Can u pls tell me the quantity in cups or grams or oz? Anyway I made a recipe using most of your ingredients, which wasn't bad but it didn't look at all like yours. Actually I used 250 gr of butter and I didn't measure the flour, just enough to make a dough which did not stick on the hands.

vikirose13 1 year, 5 months ago said:
Hi! I have some almond flour or meal. Do you think that will work for the ground almonds?
Beautiful photo. thanks for submiting. Viktoria

biji 11 months, 1 week ago said:
Hi! the picture as well as yr. receipe looks great .Will try soon on a holiday.Thanx.

cherylannxo 3 months, 2 weeks ago said:
BY ACCIDENT I WROTE MY COMPLIMENT IN THE ALTERATION SECTION. FORGIVE ME, BECAUSE THERE IS NOTHING TO ALTER...CHERYL

jetstreambabe 2 weeks, 4 days ago said:
Looks absolutely delicious, will make it soon.

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Alterations

cherylannxo 3 months, 2 weeks ago said:
WHAT A BEAUTIFUL PICTURE AND WHAT A PRESENTATION STATEMENT THAT WILL MAKE ON ANY DESSERT TABLE. I JUST LOVE THIS RECIPE. I SAW IT PICTURED ON THE HOME PAGE. AHHH, YOU DESERVE MY 5. THANK YOU FOR POSTING. HAVE A WONDERFUL NIGHT...CHERYL

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