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Linzertorte

My Austrian grandmother made this nutty jam-filled linzer torte only at Christmastime. So did my mother, and now I'm proud to carry on the tasty tradition. It's a great way to end a holiday meal.
  • Total Time
    Prep: 25 min. + chilling Bake: 40 min.
  • Makes
    2 tortes (8 servings each)

Ingredients

  • 2 cups all-purpose flour
  • 2 cups ground hazelnuts
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • Dash ground cloves
  • 1 cup cold butter, cubed
  • 2 eggs, lightly beaten
  • 1 teaspoon grated lemon zest
  • 1-1/3 cups seedless raspberry jam
  • Confectioners' sugar, optional

Directions

  • In a large bowl, combine the first seven ingredients. Cut in butter until mixture resembles coarse crumbs. Add eggs and lemon zest; stir until mixture forms a ball. Divide into fourths. Cover and refrigerate for 3-4 hours or until chilled.
  • Remove two portions of dough from refrigerator; press each into an ungreased 9-in. fluted tart pan with removable bottom. Spread 2/3 cup jam over each.
  • Between two sheets of lightly floured waxed paper, roll one portion of remaining dough into a 10x6-in. rectangle. Cut six 1-in.-wide strips; arrange in a lattice design over jam. Repeat with remaining dough (return dough to the refrigerator if needed).
  • Bake at 350° for 40-45 minutes or until bubbly and crust is browned. Cool completely. Dust with confectioners' sugar if desired.
Nutrition Facts
1 piece: 343 calories, 18g fat (8g saturated fat), 57mg cholesterol, 145mg sodium, 44g carbohydrate (29g sugars, 1g fiber), 4g protein.

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