Description
Linzer Torte has a crumbly hazelnut crust and raspberry jam filling and is topped with a lattice. It is a delicious Austrian-German pastry and a favorite treat at Christmas.
Ingredients
Units
Scale
- 1 cup plus 2 tablespoons (250 grams) unsalted butter, at room temperature (65°F)
- 1 cup (200 grams) granulated sugar
- 2 large eggs, divided (1 egg is used in the torte and the other is used for an egg wash), at room temperature
- 1 1/2 tablespoons ground cinnamon
- 1 teaspoon ground cloves
- 1-2 tablespoons dark rum (optional)
- 2 cups (250 grams) hazelnuts, finely ground
- 2 cups (250 grams) all-purpose flour
- 1 teaspoon baking powder
- 1 cup red raspberry jam
Instructions
- Preheat the oven to 350°F.
- Prepare two 8-inch cake pans by coating them liberally with cooking spray and line the bottoms with parchment paper.
- In a stand or handheld electric mixer, beat the butter and sugar for 5 minutes until light and fluffy.
- Add 1 egg, the spices, and rum (if using). Beat until well combined, about 1 minute.
- In a medium bowl, combine the flour and baking powder.
- Add the flour, baking powder mixture, and hazelnuts to the butter and sugar mixture. Mix on medium until combined, about 1 minute.
- Divide the dough into three equal portions. The best way to do this is to weigh each portion to ensure they are equal in weight.
- Press one of the portions of the dough in one cake pan. Press one of the other dough portions in the bottom of the second cake pan.
- Divide the third portion of dough into two portions. The two portions will be used to make the lattice for the cakes.
- Roll dough into ropes (logs) 3/8 inch thick on a lightly floured surface. Using an offset icing spatula, pick up the dough and place it at the edge of the pan.
- Spread 1/2 cup of raspberry jam on the base of each cake.
- Roll the remaining dough into logs to make the lattice. Leave space between the lattice; otherwise, it will meld together during baking, and you will not be able to see the jam filling.
- Make an egg wash by whisking 1 tablespoon of water and 1 egg. With a pastry brush, carefully apply the egg wash to the top of the lattice. Be careful not to let any drip on the jam because it leaves a film on the jam after it is baked.
- Bake for 30-35 minutes or until the lattice is golden brown.
- Cool the Linzer Torte in the cake pan for 10 minutes, then invert it onto a cooling rack.
- Once it is completely cooled, store it in an air-tight container or wrap it with plastic. The Linzer Torte will keep for several weeks at room temperature.
- Enjoy!
Notes
- For extra flavor, toast the hazelnuts. If there is a Trader Joe's in your area, they carry roasted hazelnuts, and they are delicious in the Linzer Torte.
- Be sure to grind the hazelnuts finely.
- The dough can be made several days ahead of time and stored in the refrigerator.
- For best results, weigh the ingredients using a kitchen scale.
- Use jam or preserves, not jelly, for the filling.
- To prevent the pastry from sticking to the pan, spray the bottom and sides of the pan liberally with cooking spray and line the bottom of the pan with parchment paper.
Nutrition
- Serving Size: 1/8 of torte
- Calories: 344
- Sugar: 17.5 g
- Sodium: 15.6 mg
- Fat: 22.4 g
- Carbohydrates: 33.6 g
- Protein: 4.8 g
- Cholesterol: 57.6 mg
