Linzer Torte
TOTAL TIME: Prep: 25 min. + chilling Bake: 40 min. + cooling
YIELD: 2 tortes (8 servings each).
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. —Jeanne Siebert, Salt Lake City, Utah
Ingredients
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2 cups all-purpose flour
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2 cups ground hazelnuts
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1/2 cup sugar
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1/2 cup packed brown sugar
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1 teaspoon ground cinnamon
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1/8 teaspoon salt
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Dash ground cloves
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1 cup cold butter, cubed
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2 large eggs, lightly beaten
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1 teaspoon grated lemon zest
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1-1/3 cups seedless raspberry jam
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Confectioners' sugar, optional
Directions
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1.
In a large bowl, combine the first 7 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.
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2.
Remove 2 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.
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3.
Between 2 sheets of lightly floured waxed paper, roll 1 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).
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4.
Bake at 350° for 40-45 minutes or until bubbly and crust is browned. Cool completely. Dust with confectioners' sugar if desired.
Nutrition Facts
1 piece: 343 calories, 18g fat (8g saturated fat), 57mg cholesterol, 145mg sodium, 44g carbohydrate (29g sugars, 1g fiber), 4g protein.
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