Linzer Torte
Linzer Torte, from above
Non vegEggUpper Austria

Linzer Torte

Nutty spiced pastry, jam, lattice. One of the oldest named cakes and still showing off.

80 minTime
6 gProtein each
mildSpice
One of the oldest cakes2 chapters · 1 min read

Make it your way

Grandma's wayAlmond spiced crust with redcurrant jam and lattice.
The original
408kcalsame
6 gproteinsame
3 gfibresame
80minutessame

Linzer Torte.

Per serving, worked out from the ingredient table.

Ingredients

12 servings
Maida (all-purpose flour, plain flour)1⅔ cups
Almonds2 cups ground almonds or hazelnuts
Butter1 cup, cold
Sugar¾ cup
Egg1
Egg yolk1, for brushing
Cinnamon powder1½ tsp
Whole spices2 cloves, ground
Cocoa powder (unsweetened cocoa powder)1 tsp, optional
Lemonzest of 1
Fruit jam (jam or preserves)1 cup redcurrant or raspberry jam
Salta pinch

Method

5 steps
  1. 1Rub butter into flour, almonds, sugar and spices, then bind with egg and zest into a dough. Chill.
  2. 2Press two thirds into a 24 cm tart tin. Spread with jam.
  3. 3Roll the rest into strips and lay a lattice on top. Brush with yolk.
  4. 4Bake at 175 C until golden and the jam bubbles.
  5. 5Cool and rest a day before cutting if you can.
Serve it like this

Cut thin wedges and serve with lightly whipped cream and coffee; dust the lattice edge with icing sugar.

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Make it a meal

What goes with Linzer Torte: a bread or rice, a side, something to drink and something sweet.

A little snack Paneer tikka55 min
A little snack Punjabi samosa75 min
To drink South Indian filter coffee20 min
To drink Masala chai10 min
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