Best Austrian Linzer Torte Recipes
LINZERTORTE
My Austrian grandmother made this nutty jam-filled linzer torte only at Christmastime. So did my mother, and now I'm proud to carry on the tasty tradition. It's a great way to end a holiday meal.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 2 tortes (8 servings each).
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first seven ingredients. Cut in butter until mixture resembles coarse crumbs. Add eggs and lemon zest; stir until mixture forms a ball. Divide into fourths. Cover and refrigerate for 3-4 hours or until chilled. , Remove two portions of dough from refrigerator; press each into an ungreased 9-in. fluted tart pan with removable bottom. Spread 2/3 cup jam over each., Between two sheets of lightly floured waxed paper, roll one portion of remaining dough into a 10x6-in. rectangle. Cut six 1-in.-wide strips; arrange in a lattice design over jam. Repeat with remaining dough (return dough to the refrigerator if needed). , Bake at 350° for 40-45 minutes or until bubbly and crust is browned. Cool completely. Dust with confectioners' sugar if desired.
Nutrition Facts : Calories 343 calories, Fat 18g fat (8g saturated fat), Cholesterol 57mg cholesterol, Sodium 145mg sodium, Carbohydrate 44g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.
AUSTRIAN LINZER TORTE
This recipe for an authentic Austrian Linzertorte is from my mother who grew up in Linz and still lives there. She always bakes the torte 3 days ahead because it develops its real flavor over a few days.
Provided by westcoastgirl
Categories World Cuisine Recipes European Austrian
Time P3DT2h10m
Yield 12
Number Of Ingredients 9
Steps:
- Place flour, ground almonds, sugar, baking powder, cinnamon, and cloves on a clean work surface. Add butter and 2 egg yolks; knead quickly to form a smooth dough. Wrap dough in plastic wrap and refrigerate for 1 hour.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch springform pan with remaining 1 tablespoon butter.
- Press 2/3 of the dough evenly in the pan so that the entire bottom is covered. Spread red currant jam on top. Divide remaining dough into several pieces and roll into 1/3-inch strands between your fingertips. Arrange the strips over the jam in a neat lattice pattern. Place the last strip along the sides of the pan to form a rim.
- Beat remaining 2 egg yolks and brush over the lattice and rim, taking care not to splash onto the jam.
- Bake in the preheated oven until golden brown, about 45 minutes. Watch carefully towards the end of the baking time to make sure the torte does not turn too dark. Let cool and remove gently from the pan. Store for at least 3 days in a cool place before serving.
Nutrition Facts : Calories 473.1 calories, Carbohydrate 48 g, Cholesterol 114 mg, Fat 29.2 g, Fiber 2.8 g, Protein 7.6 g, SaturatedFat 12.3 g, Sodium 46.1 mg, Sugar 27.7 g
LINZER TORTE
Linzer Torte is a holiday classic in the Austrian, Hungarian, Swiss, German and Tyrolean traditions, often prepared for Christmas. The recipe for this rich dessert has been known since the late 1600s and is thought to have originated in Linz, Austria. A copy from 1696 can be found at the Vienna Stadt-und Landesbibliothek. In the 1850s, an Austrian traveler by the name of Franz Hoelzlhuber allegedly brought the Linzer Torte to Milwaukee, from where the recipe spread over the United States. PS Let common sense be your guide when turning on the oven to pre-heat.
Provided by Linky
Categories Tarts
Time 2h45m
Yield 1 torte, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325 F.
- Chop or crumble cold butter into flour.
- Add almonds.
- Mix sugar with the spices and egg yolks, add to flour mixture.
- Bring the dough together and knead until well blended.
- Place two-thirds of the dough into a 9 inch ungreased cake pan.
- with a removable bottom.
- Spread dough over the bottom and about 1 inch up the sides.
- Chill pan for an hour.
- Roll out remaining dough on lightly floured surface into a.
- rectangle 10x 5 inches and chill for 1 hour.
- Spread jam over bottom of pan.
- Cut 1/2 inch wide strips of the rolled out dough.
- Lift with a spatula and arrange lattice style over the jam.
- Fasten the ends around the rim of pan by pressing lightly.
- Brush with egg white and bake on the lower shelf of the oven for 1 hour and 15 minutes.
- Set pan on a rack and partly cool before removing the rim of the pan.
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