Linzer Torte Recipe




 Flour2 Cup (32 tbs)
 Salt1 Pinch
 Ground cinnamon1⁄2 Teaspoon
 Butter1⁄2 Cup (8 tbs)
 Sugar1⁄2 Cup (8 tbs)
 Egg yolk1
 Lemon1 , rind grated
 Unblanched almonds2⁄3 Cup (10.67 tbs), ground
For filling
 Fresh raspberries/2 packages frozen raspberries, drained1 Quart
 Sugar To Taste (for fresh raspberries)
For finishing
 Red currant jelly glaze/Raspberry jelly glaze1 Cup (16 tbs)

Nutrition Facts

Serving size

Calories 1009 Calories from Fat 338

% Daily Value*

Total Fat 39 g60%

Saturated Fat 16.2 g81.2%

Trans Fat 0 g

Cholesterol 159.6 mg

Sodium 90.7 mg3.8%

Total Carbohydrates 154 g51.2%

Dietary Fiber 21 g83.9%

Sugars 81.9 g

Protein 17 g33.9%

Vitamin A 18% Vitamin C 121.9%

Calcium 16.5% Iron 32.8%

*Based on a 2000 Calorie diet


Method If using frozen raspberries, drain thoroughly by standing them in a nylon strainer for at least 15 minutes.
In a saucepan bring raspberries rapidly to a boil, adding sugar to taste to fresh ones, and cook 2-3 minutes.
Sift flour with salt and cinnamon onto a board or marble slab.
Make a well in the center and add butter, sugar, eggs and lemon rind.
Sprinkle ground almonds on the flour.
Work these ingred ents together into a smooth dough and chill 1 hour.
Set oven at moderately hot (375°F).
Roll out dough to 1/4-3/8, inch thickness and line flan ring, keeping the trimmings.
Fill with cold raspberry mixture.
Arrange a lattice of strips made from the trimmings across top and bake in preheated oven for 25 minutes, or until pastry is beginning to brown.
Cool and brush the torte with red currant or raspberry jelly glaze.