LINZER TORTE CAKE RECIPES

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LINZERTORTE RECIPE: HOW TO MAKE IT



Linzertorte Recipe: How to Make It image

My Austrian grandmother made this nutty jam-filled linzer torte only at Christmastime. So did my mother, and now I'm proud to carry on the tasty tradition. It's a great way to end a holiday meal.

Provided by Taste of Home

Categories     Desserts

Total Time 01 hours 05 minutes

Prep Time 25 minutes

Cook Time 40 minutes

Yield 2 tortes (8 servings each).

Number Of Ingredients 12

2 cups all-purpose flour
2 cups ground hazelnuts
1/2 cup sugar
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
Dash ground cloves
1 cup cold butter, cubed
2 eggs, lightly beaten
1 teaspoon grated lemon zest
1-1/3 cups seedless raspberry jam
Confectioners' sugar, optional

Steps:

  • In a large bowl, combine the first seven ingredients. Cut in butter until mixture resembles coarse crumbs. Add eggs and lemon zest; stir until mixture forms a ball. Divide into fourths. Cover and refrigerate for 3-4 hours or until chilled. , Remove two portions of dough from refrigerator; press each into an ungreased 9-in. fluted tart pan with removable bottom. Spread 2/3 cup jam over each., Between two sheets of lightly floured waxed paper, roll one portion of remaining dough into a 10x6-in. rectangle. Cut six 1-in.-wide strips; arrange in a lattice design over jam. Repeat with remaining dough (return dough to the refrigerator if needed). , Bake at 350° for 40-45 minutes or until bubbly and crust is browned. Cool completely. Dust with confectioners' sugar if desired.

Nutrition Facts : Calories 343 calories, FatContent 18g fat (8g saturated fat), CholesterolContent 57mg cholesterol, SodiumContent 145mg sodium, CarbohydrateContent 44g carbohydrate (29g sugars, FiberContent 1g fiber), ProteinContent 4g protein.

AUSTRIAN LINZER TORTE RECIPE | ALLRECIPES



Austrian Linzer Torte Recipe | Allrecipes image

This recipe for an authentic Austrian Linzertorte is from my mother who grew up in Linz and still lives there. She always bakes the torte 3 days ahead because it develops its real flavor over a few days.

Provided by westcoastgirl

Categories     World Cuisine    European    Austrian

Total Time P3DT2 hours 10 minutes

Prep Time 25 minutes

Cook Time 45 minutes

Yield 1 10-inch torte

Number Of Ingredients 9

2 cups all-purpose flour
2 cups finely ground almonds
1?¼ cups white sugar
1 teaspoon baking powder
½ teaspoon ground cinnamon
? teaspoon ground cloves
1?? cups unsalted butter
4 egg yolks, divided
6 tablespoons red currant jam

Steps:

  • Place flour, ground almonds, sugar, baking powder, cinnamon, and cloves on a clean work surface. Add butter and 2 egg yolks; knead quickly to form a smooth dough. Wrap dough in plastic wrap and refrigerate for 1 hour.
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch springform pan with remaining 1 tablespoon butter.
  • Press 2/3 of the dough evenly in the pan so that the entire bottom is covered. Spread red currant jam on top. Divide remaining dough into several pieces and roll into 1/3-inch strands between your fingertips. Arrange the strips over the jam in a neat lattice pattern. Place the last strip along the sides of the pan to form a rim.
  • Beat remaining 2 egg yolks and brush over the lattice and rim, taking care not to splash onto the jam.
  • Bake in the preheated oven until golden brown, about 45 minutes. Watch carefully towards the end of the baking time to make sure the torte does not turn too dark. Let cool and remove gently from the pan. Store for at least 3 days in a cool place before serving.

Nutrition Facts : Calories 473.1 calories, CarbohydrateContent 48 g, CholesterolContent 114 mg, FatContent 29.2 g, FiberContent 2.8 g, ProteinContent 7.6 g, SaturatedFatContent 12.3 g, SodiumContent 46.1 mg, SugarContent 27.7 g

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