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Linzer Torte

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Submitted by aprilforbes

YIELD

1 torte

PREP

30 min

COOK

25 min

READY

1 hrs

Ingredients

Dough
1 ½ 355
1 237
CUP ML ALMONDS
blanched, ground
¾ 177
CUP ML SUGAR
¼ 1.3
TEASPOON ML CLOVES
ground
1 5
TEASPOON ML BAKING POWDER
¾ 177
CUP ML BUTTER
1 5
TEASPOON ML LEMON ZEST
grated
1 5
TEASPOON ML VANILLA EXTRACT
1 1
EACH EACH EGGS
1 1
EACH EACH EGG YOLKS *
Filling
79
CUP ML RASPBERRY JAM *
2 2
BASKETS BASKETS RASPBERRIES
fresh *
79
CUP ML ALMONDS
sliced, toasted

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 821 57% 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?
Trans-fat Free, High Fiber
 

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