Classic Linzer Torte with a Twist
Experience the rich tradition of Linzer torte, an exquisite dessert featuring a buttery almond crust and a luscious raspberry filling. This delightful cake is covered with a delicate lattice pattern, making for an eye-catching centerpiece. Perfect for special occasions or a cozy afternoon tea, this recipe brings together aromatic spices and the sweet-tartness of berries to create an unforgettable treat.
ingredients
- 1 ¾ cups all-purpose flour
- ½ cup almond flour
- ¾ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup powdered sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ¼ tsp salt
- ¾ cup raspberry jam
- ¼ cup sliced almonds (for garnish)
- Powdered sugar (for dusting)
steps
- 1.
Preheat the oven to 350°F (175°C) and grease a 9-inch tart pan.
- 2.
In a mixing bowl, cream together softened butter, granulated sugar, and powdered sugar until light and fluffy.
- 3.
Add the egg and vanilla extract, mixing until well-combined.
- 4.
Stir in the all-purpose flour, almond flour, cinnamon, cloves, and salt until a dough forms.
- 5.
Divide the dough in half, wrapping one half in plastic wrap and refrigerating for about 30 minutes.
- 6.
Roll out the other half and press it into the bottom and sides of the prepared tart pan.
- 7.
Spread the raspberry jam evenly over the dough base.
- 8.
Roll out the chilled dough and cut it into strips to form a lattice pattern over the jam.
- 9.
Sprinkle sliced almonds over the top for extra crunch.
- 10.
Bake in the preheated oven for 30-35 minutes, or until golden brown.
- 11.
Cool completely before dusting with powdered sugar and slicing to serve.
