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Linzer Torte

This is a pretty rich and filling torte. Servings should be fairly small slices. You can always get a second helping.
Prep Time 55 minutes
Cook Time 27 minutes
Total Time 1 hour 22 minutes
Course Dessert
Cuisine Austrian, German, Swiss
Servings 8
Calories 435 kcal

Ingredients
  

  • 200 g Flour
  • 200 g Sugar
  • 200 g Hazelnuts or Filberts ground
  • 150 g Butter
  • 1 tbsp "Birnenbrot" spice baking spice
  • 1 tsp Baking powder
  • 2 Eggs
  • Zest of 1 lemon
  • 1 tbsp Lemon juice
  • 500 g Raspberry jam

Instructions
 

  • Add flour to a large bowl
  • Cut butter into small cubes and toss into the flour
  • Using your hands, mix the flour and the butter into a nice crumbly texture
  • Add the sugar, grated nuts, baking powder, lemon zest and mix thoroughly
  • Beat the eggs and add along with the lemon juice
  • Knead the dough thoroughly. then let it rest for at least 30 minutes in the fridge
  • Divide the dough into thirds
  • Roll out the first third into a spring form bottom and set up the form
  • Take the second third and roll it into a sausage long enough to go around the inside rim and press it into the side of the form
  • Using a fork, puncture the bottom evenly all accross, then set the whole thing aside in the fridge
  • Taking the last third of the dough, roll it out into a rectangle big enough to make the lattices
  • Here comes one of Chef's tricks
  • Put this rolled out dough on a baking sheet lined with parchment paper and stick it into the freezer for 20 minutes; it will make it a whole lot easier to make and handle the lattice work.
  • Remove the spring form from the fridge and cover the bottom with the raspberry jam
  • Take the lattice dough and cut it into strips
  • Place a series of strips across the torte spacing them the witdth of the strips and trimming them as necessary
  • Fold back every other strip in such a way that you can place the first opposing strip at an angle of about 60
  • Fold the folded back strips back to where they belong and fold back their countereparts
  • Repeat the above steps until you have completed the lattice work across the torte
  • Bake the torte in the oven, preheated to 180 - 200 °C, until you get a nice golden brown
Keyword hazelnuts, raspberry, torte