Linzer Torte Recipe
Category: Desserts
Servings: 10
The Linzer Torte, a sweet and indulgent pastry with its origins in Austria, is a delightful treat that combines a rich, buttery dough, a zesty layer of raspberry jam, and a hint of warmth from spices like cinnamon and cloves. Known for its beautiful lattice design, this classic dessert is perfect for special occasions or as a comforting dessert to enjoy with a cup of tea. Let’s take you step-by-step through the process of creating this delicious torte!
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour (00) | 300g |
| Hazelnut flour | 250g |
| Butter (softened) | 250g |
| Granulated sugar | 200g |
| Eggs | 110g |
| Lemon (zested) | ½ |
| Vanilla bean (seeds scraped) | 1 |
| Unsweetened cocoa powder | 10g |
| Brandy | 10g |
| Ground cloves | 1 pinch |
| Ground cinnamon | 1 tsp |
| Baking powder | 3g |
| Salt | 1 pinch |
| Raspberry jam | 300g |
| Sliced almonds | To taste |
| Powdered sugar (for dusting) | To taste |
Instructions
| Step | Instruction |
|---|---|
| 1 | Begin by preheating your oven to 180°C (350°F), setting it to static mode. Prepare a 24 cm (9-inch) round cake pan, ideally with a removable bottom. Lightly grease the pan or line it with parchment paper. |
| 2 | In a large mixing bowl, cream together the softened butter and granulated sugar. Use an electric mixer or stand mixer to beat them until light and fluffy. Once well-combined, add a pinch of salt. |
| 3 | Add the eggs, one at a time, to the butter mixture, beating well after each addition. Scrape the seeds from the vanilla bean and add them to the mixture, followed by the zest of half a lemon. Continue mixing until everything is well incorporated. |
| 4 | In a separate bowl, sift together the all-purpose flour, hazelnut flour, baking powder, cocoa powder, ground cloves, and ground cinnamon. Gradually incorporate this dry mixture into the butter and egg mixture. |
| 5 | Pour in the brandy and mix until a soft, homogenous dough forms. Be careful not to overwork the dough to maintain its tenderness. The dough should feel slightly sticky but manageable. |
| 6 | Transfer about three-quarters of the dough into a piping bag fitted with a 15mm round nozzle. This portion will be used to create the base layer. |
| 7 | Press the dough from the piping bag into the prepared cake pan, starting at the outer edge and working your way inward in concentric circles to cover the bottom of the pan. Leave a small border around the edge for the crust. |
| 8 | Once the base is covered, gently spread the raspberry jam over the dough, leaving about 1.5 cm (half an inch) of space around the edges. This layer of jam adds a fruity sweetness that balances the richness of the dough. |
| 9 | Fill a second piping bag with the remaining dough, using a 1 cm round nozzle. Carefully pipe diagonal lines of dough across the jam, forming a lattice pattern. This will create the signature look of the Linzer Torte. |
| 10 | After the lattice is complete, use the remaining dough to pipe a border around the edge of the torte. Press the border gently to secure it. Then, sprinkle sliced almonds over the edge of the crust for a crunchy, decorative finish. |
| 11 | Bake the Linzer Torte in the preheated oven for 50-55 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean. The scent of the spices and baking dough will fill your kitchen. |
| 12 | Once baked, remove the Linzer Torte from the oven and allow it to cool in the pan for about 15 minutes. Then, carefully remove the torte from the pan and transfer it to a wire rack to cool completely. |
| 13 | Once the torte has cooled, dust it lightly with powdered sugar to give it a delicate finishing touch. Slice and serve, enjoying each delicious bite of this traditional dessert. |
Nutritional Information
Per Serving (1 Slice)
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Total Fat | 20g |
| Saturated Fat | 7g |
| Cholesterol | 50mg |
| Sodium | 50mg |
| Total Carbohydrates | 40g |
| Dietary Fiber | 3g |
| Sugars | 20g |
| Protein | 5g |
Tips for Perfect Linzer Torte
- Dough Consistency: Make sure the dough isn’t too dry or too sticky. If it feels sticky, you can chill it for about 20 minutes before working with it. This will make it easier to handle and pipe.
- Lattice Design: If you’re new to the lattice pattern, don’t worry. Just take your time and pipe the dough slowly across the jam. A simple cross-hatch pattern can be just as beautiful as the traditional diagonal lattice.
- Alternative Jams: While raspberry jam is classic for a Linzer Torte, feel free to experiment with other fruit preserves like apricot or strawberry for a twist on the flavor.
- Storage: Store the Linzer Torte in an airtight container for up to 4-5 days. It also freezes well for up to 2 months, so you can prepare it in advance for special occasions.
Conclusion
The Linzer Torte is a timeless dessert that brings a touch of elegance to any occasion. With its buttery, nutty dough, tangy raspberry filling, and delicate lattice top, it’s a dessert that never fails to impress. Whether you’re baking it for a special celebration or simply to enjoy with family and friends, this recipe will certainly become a favorite in your baking repertoire. Enjoy the process of creating this beautiful treat and savor the rich, indulgent flavors that will surely satisfy your sweet tooth!
