Linzer Torte

Linzer Torte

YIELD

12 Squares

PREP TIME

20 Minutes

TOTAL TIME

170 Minutes

COOK TIME

30 Minutes

INGREDIENTS

Dough: All-purpose flour Graham crackers Whole almonds Ground cinnamon Nutmeg Ground allspice Unsalted butter Sugar Lemon Egg

Filling: Raspberry preserves Raspberries Brown sugar Lemon

Use the food processor to make the spiced dough. Wrap with plastic wrap or parchment paper, and refrigerate until firm enough to roll, at least 1 hour and up to 2 days.

SPICED DOUGH

Cook the raspberries and sugar at low/medium heat until the raspberries are crushed and the mixture has lost some of its liquid. Mix with the raspberry preserves and let cool completely before using.

MAKE THE FILLING

Roll out dough so it is slightly larger than your tart pan, reserving 1/3 of the dough for the topping.  Transfer the dough to the pan without stretching it. Freeze for 30 minutes.  Spread cooled filling onto the chilled dough. 

Roll the remaining dough on a lightly floured surface. Make a lattice topping or cut out your choice of shapes for topping. Bake torte until browned.

Dust with powdered sugar if you want before serving.

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