Linzer torte

Linzer torte

12 ratings

Max, amateur cook


„This is my favorite cake for its ease and simplicity, but mostly because it is just plain delicious.“

Difficulty

Easy 👌
30
min.
Preparation
35
min.
Baking
0
min.
Resting

Ingredients

Servings:-8+
110 g
hazelnuts
140 g
flour
1
lemon (zest)
1 tsp
ground cinnamon
¼ tsp
ground cloves
110 g
sugar
¼ tsp
salt
110 g
butter, chilled
1
egg
370 g
high-quality raspberry jam
1
egg yolk
1 tsp
water
butter for greasing
flour for dusting
Metric
Imperial
  • 110 g hazelnuts
  • 140 g flour
  • 1  lemon (zest)
  • 1 tsp ground cinnamon
  • ¼ tsp ground cloves
  • 110 g sugar
  • ¼ tsp salt
  • 110 g butter, chilled
  • 1  egg
  • 370 g high-quality raspberry jam
  • 1  egg yolk
  • 1 tsp water
  • butter for greasing
  • flour for dusting

Utensils

  • pastry brush
  • food processor
  • oven
  • rubber or offset spatula
  • knife
  • fluted tart pan with removable bottom (21-cm/8-in.)
  • small mixing bowl
  • rolling pin

Enjoy with

Ruster Ausbruch
A classic, strong dessert wine from Burgenland. Rich and full-bodied, it complements this traditional Austrian pastry.

Nutrition per serving

Cal
439
Protein
6g
Fat
26g
Carb
46g

Step 1/4

Preheat oven to 175°C/350°F. Grease tart pan with butter. Blend hazelnuts, flour, lemon zest, cinnamon, cloves, sugar, and salt in food processor until nuts are finely ground and ingredients are combined. Add butter and egg and pulse until a soft dough forms.
  • 110 hazelnuts
  • 140 flour
  • 1 lemon (zest)
  • 1 tsp ground cinnamon
  • ¼ tsp ground cloves
  • 110 sugar
  • ¼ tsp salt
  • 110 butter, chilled
  • 1 egg
  • butter for greasing
  • food processor
  • oven
  • tart pan

Preheat oven to 175°C/350°F. Grease tart pan with butter. Blend hazelnuts, flour, lemon zest, cinnamon, cloves, sugar, and salt in food processor until nuts are finely ground and ingredients are combined. Add butter and egg and pulse until a soft dough forms.

Step 2/4

Turn dough out onto a lightly floured surface and knead a couple of times until the dough is smooth. Reserve a third of the dough for the topping and press the remaining dough evenly into tart pan, making sure to press it up the sides and into corners.
  • flour for dusting

Turn dough out onto a lightly floured surface and knead a couple of times until the dough is smooth. Reserve a third of the dough for the topping and press the remaining dough evenly into tart pan, making sure to press it up the sides and into corners.

Step 3/4

Spread jam over the dough evenly.
  • 370 high-quality raspberry jam
  • rubber or offset spatula

Spread jam over the dough evenly.

Step 4/4

On a lightly floured surface, roll remaining dough out until 0.5-cm/0.25-inch thick. Cut strips of dough and arrange as a lattice or in any decorative pattern atop the jam. Mix together egg yolk with water until smooth. Brush crust with egg wash, then bake in preheated oven at 175°C/350°F for approx. 35 – 45 min., or until crust is golden brown and the jam is bubbling.
  • 1 egg yolk
  • 1 tsp water
  • flour for dusting
  • pastry brush
  • oven
  • knife
  • small mixing bowl
  • rolling pin

On a lightly floured surface, roll remaining dough out until 0.5-cm/0.25-inch thick. Cut strips of dough and arrange as a lattice or in any decorative pattern atop the jam. Mix together egg yolk with water until smooth. Brush crust with egg wash, then bake in preheated oven at 175°C/350°F for approx. 35 – 45 min., or until crust is golden brown and the jam is bubbling.