Traditional Linzertorte

Recipe Ingredients

1 1/2 cups	297g / 10oz	Butter
1 1/4 cups	247g / 8.7oz	Confectioner's sugar - divided
1		Egg
1 1/2 cups	355ml	Ground hazelnuts or pecans
1/2 teaspoon	2.5ml	Cinnamon
1		Salt
2 3/4 cups	171g / 6oz	Sifted flour
2 cups	474ml	Raspberry jam - divided
2 teaspoons	10ml	Lemon juice

Recipe Instructions

Cream butter, 1 cup of the sugar, and egg together in mixer bowl. Beat until light and fluffy. Set aside. Mix nuts, cinnamon, and salt together in small bowl. Stir flour by hand into reserved creamed mixture alternately with reserved nut mixture. Chill dough for 2 hours.

Preheat oven to 375F.

Turn dough out onto lightly floured board. Roll out dough 1/4 inch thick. Line bottom and sides of 10-inch glass pie pan with 3/4 of the dough to make a shell. Set aside.

Mix 1 1/2 cups of the jam and lemon juice together in small bowl. Spread over reserved shell. Roll out remaining dough to make lattice top.

Bake for 40 minutes, or until top is lightly golden. Cool.

Fill in-between lattice spaces with remaining raspberry jam. Sprinkle with sugar.

Source:
The Elsah Landing Restaurant

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.