Almond Linzertorte
Ingredients
- 1-7 oz box Odense Almond Paste (grated using large hole side of a box grater)
- 1 cup all-purpose flour
- 1 cup almond flour (sometimes called almond meal)
- 1/3-1/2 cup sugar*
- 1 teaspoon lemon zest
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/8 teaspoon ground cloves
- 1 stick (1/2 cup) cold butter, diced
- 2 egg yolks beaten with 2 teaspoons ice water, reserve the whites
- 1-12 oz good quality raspberry jam or preserves
- Optional: sliced almonds and 1-2 tablespoons confectioner's sugar
The Linzertorte is thought to be the oldest cake in the world, with a written recipe dating back to 1653. It’s a staple at Christmas in Austria. We’ve updated this delicious tart using Odense Almond Paste.
Time
30 minutes to assemble
60 minutes to chill dough
40-42 minutes to bake
60 minutes to chill dough
40-42 minutes to bake
Yield
Serves 8
Directions
- Add Almond Paste (grated using large hole side of a box grater), all-purpose flour, almond flour, sugar, lemon zest, baking powder, cinnamon, salt and cloves into a food processor fitted with a metal blade (can use a pastry blade but doesn't get as fine). Pulse until combined. Add cold butter and process until the texture of small crumbs. Add egg yolk mixture and mix or process until the dough holds together.
- Turn dough out onto a lightly floured board and shape into a log. Divide log into 2 pieces of dough, about 1/3 and 2/3 amount of dough. Shape each piece onto a flat disk. Wrap and refrigerate for one hour.
- Preheat oven to 350°F 30 minutes before assembling Linzertorte. Grease and flour or spray (with baker's non-stick spray) a 9 inch springform pan or a 9 inch tart pan, with removable bottom.
- Roll out larger disk of dough on a lightly floured counter, use wax paper if sticking. Place dough into tart pan and cut top of crust by rolling a rolling-pin over the top. Gather the cut- off dough and add to the 1/3 portion of dough. Cover bottom of dough with raspberry jam. If using a springform pan, bring the edge of tart up to one inch and cut away any extra dough. Add extra dough to the 1/3 disk.
- Roll out remaining dough like a pie crust but a bit thicker. Cut into 1 inch strips and make a lattice design over the jam. OR make cut-outs (using small cookie cutters) like hearts for Valentine's Day or stars for Christmas, and make lattice strips using cutouts. If desired, brush edges of Linzertorte with reserved egg white (beaten with a bit of water) and sprinkle edges with sliced almonds for a decorative touch.
- Set torte on a baking sheet and bake for 40-42 minutes or until nicely browned. Remove tart pan from sheet pan and set on wire rack to cool completely. Unmold and serve with a dusting of confectioner's sugar, if desired.