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Linzer Torte

January 12, 2015

I had never tried a linzer torte before making this one, but I kept seeing recipes for them all over the place. I came across this recipe looking through The Kinfolk Table at a friend’s place. I had a few jars of homemade raspberry jam from this summer, so I decided to try it out. It was easy to make and it turned out great. I’d definitely make this again.

linzer torte

1 3/4 cups flour

1 3/4 cups almond meal (or very finely ground almonds)

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup butter, softened

2/3 cup sugar

1/2 teaspoon vanilla

1/4 teaspoon almond extract

1 egg

1 1/2 cups raspberry jam

sliced almonds and course sugar (optional)

Whisk together the flour, almond meal, baking powder and salt. In another bowl, cream together the butter and sugar until light and fluffy. Add the extracts and egg and beat until smooth. Add the flour mixture in several additions, and mix well until the flour is fully incorporated.

Press two thirds of the dough onto the bottom and sides of a buttered 9-inch tart pan. Spread the jam evenly on the crust. Roll the rest of the dough into a cylinder and slice into circles to cover the top. (Or make thin ropes for a lattice top.) Top with sliced almonds and course sugar, if desired, and bake at 350 degrees F for 35-45 minutes, or until the crust is lightly browned and the jam is bubbling. Let cool completely before serving. The tart can be made a day ahead of time.  You can also sift a little icing sugar over it right before serving.

linzer torte

(Recipe from The Kinfolk Table and butter me up, Brooklyn!)



From → Desserts

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