Linzer torte

Linzer torte

By
From
Baking
Serves
8-10
Photographer
Vanessa Levis

Linzer torte, named after the town of Linz on the River Danube, is made in many parts of Austria. It is distinguished by its unique pastry made with ground nuts, either almonds or hazelnuts, and spices. This pastry is arranged in lattice strips over a jam filling, either plum or raspberry. Serve Linzer torte plain or dusted with icing sugar.

Ingredients

Quantity Ingredient
150g flour
55g caster sugar
2 teaspoons cocoa powder
1/2 teaspoon cinnamon
a pinch of ground cloves
1/2 teaspoon baking powder
a pinch of salt
125g ground almonds
125g butter, chilled and diced
milk or kirsch, as needed
1 1/2 cups raspberry or plum jam
beaten egg, to glaze
sifted icing sugar, to dust (optional)
whipped cream, serve

Method

  1. Preheat the oven to 190°C. Grease an 18 cm springform tin.
  2. Sift the flour, sugar, cocoa, cinnamon, cloves, baking powder and salt into a mixing bowl. Add the ground almonds.
  3. Roll out two-thirds of the dough and press into the base of the prepared tin. Spread with the jam. Roll out the remaining dough, cut into 1 cm wide strips and arrange in lattice fashion on top, using the last strip as an edging around the tart. Press down lightly to seal and refrigerate for 30 minutes.
  4. Remove the tart from the refrigerator, brush with beaten egg and bake for 35–40 minutes. Allow to cool in the tin.
  5. Once cool, dust with icing sugar if desired. Serve with whipped cream.
Tags:
baking
bakery
margaret
fulton
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