Classic Raspberry Linzer Torte

Ingredients

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 cup (120g) ground almonds 1 cup (120g) ground almonds
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• Zest of 1 lemon Zest of 1 lemon
• 1 cup (227g) unsalted butter, cold and cut into small pieces 1 cup (227g) unsalted butter, cold and cut into small pieces
• 1 egg yolk 1 egg yolk
• 1 cup (320g) raspberry preserves 1 cup (320g) raspberry preserves
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 22g, 10g
• Carbohydrates (total, sugars): 42g, 22g
• Protein: 5g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, ground almonds, granulated sugar, cinnamon, and lemon zest.
2. 2.
   Add the cold butter pieces to the bowl and use your fingertips to rub the butter into the dry ingredients until the mixture resembles coarse crumbs.
3. 3.
   Add the egg yolk and mix until the dough comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.
4. 4.
   Preheat the oven to 180°C (350°F). Grease a 9-inch tart pan with a removable bottom.
5. 5.
   Take two-thirds of the chilled dough and press it evenly into the bottom and up the sides of the prepared tart pan.
6. 6.
   Spread the raspberry preserves over the dough.
7. 7.
   Roll out the remaining dough on a lightly floured surface and cut it into thin strips. Arrange the strips in a lattice pattern over the raspberry preserves.
8. 8.
   Bake the torte for 35-40 minutes, or until the crust is golden brown.
9. 9.
   Allow the torte to cool completely in the pan before removing the sides.
10. 10.
    Dust the torte with powdered sugar before serving.

Treat your ingredients with care...

• Almonds — Make sure to use ground almonds for the crust to achieve the desired texture. You can grind whole almonds in a food processor until finely ground.
• Raspberry preserves — Choose high-quality raspberry preserves for the best flavor. If desired, you can strain the preserves to remove any seeds before spreading them on the crust.

Tips & Tricks

• To achieve a flaky crust, make sure the butter is cold and cut into small pieces before incorporating it into the dough.
• If you prefer a sweeter torte, you can sprinkle some granulated sugar on top of the lattice before baking.
• Serve the Linzer Torte at room temperature for the best flavor and texture.
• You can customize the filling by using other fruit preserves such as apricot or strawberry.
• Store any leftovers in an airtight container at room temperature for up to 3 days.

Serving advice

Serve each slice of the Classic Raspberry Linzer Torte with a dollop of freshly whipped cream or a scoop of vanilla ice cream for a delightful contrast of flavors and textures.

Presentation advice

When presenting the Linzer Torte, dust it generously with powdered sugar to create an elegant and inviting appearance. The lattice design should be visible, showcasing the vibrant raspberry filling.