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Linzer Torte

Prep
1 hr
Bake
45 min
Total
1 hr 45 min
Makes
12 slices

Ingredients

  • 2 sticks plus 2 tbsp250 gunsalted butterGerman butter is unsalted and has about 82 percent fat. In the US use unsalted butter (European-style unsalted butter is closest); in the UK, unsalted butter.
  • 1 ¼ cups250 ggranulated sugar
  • 1 ¼ cups125 gground walnuts
  • 1 ¼ cups125 gground almondsFinely ground blanched almonds. In the US use blanched almond flour (almond meal with skins gives a darker, coarser crumb); in the UK, ground almonds.
  • 1 tspground cinnamon
  • 1 pinchground cloves
  • 1 pinchgrated lemon zest
  • 1 pinchsalt
  • 1large egg
  • 2 cups250 gall-purpose flourIn German recipes plain flour means soft wheat flour Type 405 unless stated otherwise. In the US use all-purpose flour; in the UK, plain flour.
  • 1 tspbaking powderGerman baking powder is sold in 15 g packets, each meant for about 500 g (4 cups) of flour. In the US and the UK use baking powder, 1 tbsp plus ¾ tsp per 15 g packet.
  • 1egg yolk, beaten
  • 12 ½ oz350 graspberry jam, seedless or with seeds as you preferIn everyday German any jam, not only citrus marmalade. In the US use jam or preserves; in the UK, jam.

Method

  1. Beat the butter, sugar, cinnamon, cloves, lemon zest, salt and the whole egg together until light and fluffy.
  2. Then stir in the ground walnuts and ground almonds.
  3. Finally, briefly knead in the flour together with the baking powder.
  4. Press the dough flat.
  5. Now it needs to chill in the fridge for at least 1 hour.
  6. After chilling, roll it out on a well-floured surface to about ⅜ inch (1 cm) thick and cut out a circle of about 11 ½ to 12 inches (29 to 30 cm).
  7. Grease and flour the bottom of an 11-inch (28 cm) springform pan.
  8. Lay the dough circle in the springform pan and trim the edge so it stands about ⅜ inch (1 cm) high.
  9. Prick the dough several times with a fork.
  10. Then spread the jam over it.
  11. Use cookie cutters to cut shapes from the remaining dough and arrange them on top of the jam.
  12. Press the edge lightly with a fork to make a pattern.
  13. Finally, brush all the dough surfaces with the beaten egg yolk.
  14. Bake the torte at 350°F (180°C) convection (fan) for about 45 to 50 minutes.
  15. After baking, store the Linzer torte in a cake container in a cool place for at least 1 week so the flavors can develop and it can mellow.

From German Pastry Chef. Full recipe with photos: germanpastrychef.com/recipes/linzer-torte/