Linzer Torte

This is a very old German recipe dating to 1696. like many traditional German recipes it is not as easy as it may sound. To be honest, it may take one to mess up 1 or 2 linzer tortes to perfect. However it is an excellent dessert sure to be loved by all. This recipe was given to me by my grandmother translated from a German recipe dated to 1892. A scale is necessary, the ingredients are very precise… which is a big part of what makes this tricky.

Ingredients

250 g flour
250 g sugar
250 g finely ground hazelnuts or almond flour (buy hazelnut and almonds in the supermarket and grind them in electric coffee grinder, or ostrich blender -regular blender won’t work)
½ tsp cinnamon
2 tbsp cocoa( natural without any sugar)
1 hint of clove spice (per the German measure it is a “Messerspitze” = point of a knife)
250 g butter
2 eggs
250 g raspberry jam
3 tbsp Himbeergeist (raspberry Schnaps), Kirschschnaps or Brandy/ Cognac (optional)
2 EL powdered sugar

Cooking Instructions 

– Mix sugar and butter and stir it foamy; mix in eggs
– Mix in hazelnut/almond flour and flour, 1 egg, cocoa and all spices; stir it until you have a dough
– Keep it cool for 2 hours
– Grease a round cake pan and add a bit of flour
– Roll the dough 8mm (1/4 inch) thick – keep some dough for the decorative top
– Put it into the cake pan up to the edge
– Mix jam with Schnaps (optional) and spread jam all over the dough (2mm thick)
– Take remaining dough, roll it so you can either cut star cookies, or cut a grid which will be laid on top of the jam.
– Whisk the remaining egg and spread it over the dough grid
– Pre-heat oven
– Bake the cake for 30-35 minutes on 175°C or  347 F

Before serving add powdered sugar on the grid; let the cake rest at least 1 day before serving!

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