Table of Contents

Linzer Torte


  • 200 g All-purpose Flour
  • 1 tsp Baking powder
  • 125 g Sugar
  • 10 g Vanilla sugar
  • pinch of Salt
  • 2 drops Bitter almond extract
  • 1/4 tsp Ground cloves
  • 1 tsp Cinnamon
  • 1 Egg, separated into the white and two half-yolks
  • 125 g Butter or margarine
  • 125 g Almonds and Hazelnuts, ground
  • 4 tbsp Jam (raspberry, etc)
  • 1/2 tsp Milk


  1. Sift together flour and baking powder.
  2. Mix together sugar, vanilla sugar, salt, bitter almond, spices, egg white, half the yolk, and some of the flour.
  3. Add butter and nuts, then cover with flour and quickly knead into a smooth dough. Wrap and allow to rest in the fridge.
  4. Roll half the dough onto bottom of a 26 cm diameter springform.
  5. Roll 2/3 of remaining dough to the size of the pan and cut into 12-14 strips.
  6. Spread jam on bottom dough, leaving a 1-cm bare rim.
  7. Criss-cross the dough strips over the jam.
  8. Roll remaining dough into an 80-cm sausage and press along edge to form a rim.
  9. Paint exposed dough with mixture of milk with remaining egg yolk.
  10. Bake on bottom rack at 375°F for 35-40 minutes.

Source: Fresh Foodie’s mom

recipes/linzer_torte.txt · Last modified: 2011/11/21 02:09 by Fresh Foodie
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