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Linzer Torte

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Recipe

 

Yield

1 torte

Prep

30 min

Cook

25 min

Ready

1 hrs
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
Dough
1 ½ cups all-purpose flour
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1 cup almonds
blanched, ground
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¾ cup sugar
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¼ teaspoon cloves
ground
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1 teaspoon baking powder
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¾ cup butter
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1 teaspoon lemon zest
grated
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1 teaspoon vanilla extract
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1 each eggs
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1 each egg yolks
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Filling
cup raspberry jam
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2 baskets raspberries
fresh
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cup almonds
sliced, toasted
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Ingredients

Amount Measure Ingredient Features
Dough
355 ml all-purpose flour
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237 ml almonds
blanched, ground
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177 ml sugar
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1.3 ml cloves
ground
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5 ml baking powder
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177 ml butter
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5 ml lemon zest
grated
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5 ml vanilla extract
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1 each eggs
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1 each egg yolks
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Filling
79 ml raspberry jam
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2 baskets raspberries
fresh
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79 ml almonds
sliced, toasted
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Directions

FOR THE LINZER DOUGH: Preheat oven to 350℉ (180℃) F with rack in center.

Mix all the dry ingredients in a bowl.

Rub in butter finely by hand. Whisk lemon zest and vanilla with egg and yolk and stir into dough with a fork--the dough will be very soft.

Butter a 12-inch tart pan with removable bottom.

Spread dough evenly in the pan, spreading it thicker at the edge to form the side wall of the tart shell.

For raspberry version, bake about 25 minutes, until well risen and firm.

Cool in pan on a rack.

RASPBERRY FILLING: Spread the preserves in the tart shell and arrange the raspberries on the preserves.

Edge with the almonds and dust lightly with the confectioners' sugar.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 172g (6.1 oz)
Amount per Serving
Calories 82157% from fat
 % Daily Value *
Total Fat 52g 80%
Saturated Fat 24g 118%
Trans Fat 0g
Cholesterol 138mg 46%
Sodium 263mg 11%
Total Carbohydrate 27g 27%
Dietary Fiber 5g 20%
Sugars g
Protein 27g
Vitamin A 22% Vitamin C 1%
Calcium 12% Iron 21%
* based on a 2,000 calorie diet How is this calculated?
 

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