Linzer pastry

Decadent Linzer Torte: A Delightful Austrian Classic

Originating from the picturesque city of Linz in Austria, the Linzer Torte is a dessert that encapsulates rich flavors and textures through its buttery and nutty base. While variations exist, a quintessential Linzer Torte commonly combines ground nuts—often walnuts—with a delightful filling, typically raspberry jam. Let’s dive into crafting this delectable dessert!

Preparation Time

Active time: 1 hour | Baking time: 1 hour | Cooling time: Overnight for best results

Ingredients

• 1/2 cups (1 pound or 455 grams) shelled walnuts
• 3 cups (375 grams) all-purpose flour
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground cloves (reduce to 1/4 teaspoon if desired)
• 1/4 to 1/2 teaspoon table salt (1/2 teaspoon recommended for flavor)
• 1/2 sticks (10 ounces or 285 grams) cold, unsalted butter, cut into chunks
• 2/3 cups (330 grams) granulated sugar
• 1 egg plus 1 egg yolk
• Finely grated zest of 1 lemon
• 1/4 cup (approximately 20 to 25 grams) fine, dry breadcrumbs
• 2 cups (around 575 grams) seedless raspberry jam
• 1 egg yolk for glazing
• 1 teaspoon water
• 2/3 to 1 cup (75 to 115 grams) slivered almonds (optional)

Cooking Instructions

Begin by preheating your oven to 400°F (200°C). Grease two 9-inch round cake pans, two 8-inch square pans, a 9x13-inch rectangular pan, or an 11 to 12-inch round pan (preferably with a removable base). Don’t forget to line the pans with parchment paper for easy removal later.

Next, place the walnuts and 1/2 cup of flour into a food processor and pulse for about 15 seconds until finely ground but not pasty. In a large mixing bowl, combine the remaining flour, cinnamon, cloves, and salt. Use a pastry blender to cut in the cold butter until you achieve a crumbly consistency.

Stir in the sugar and the walnut-flour mixture. In a separate bowl, beat the whole egg, yolk, and lemon zest together, and then incorporate it into the flour mixture. Mix using a spoon before finishing with your hands until a cohesive dough is formed. If you’re preparing two tortes, divide the dough into quarters; for one, divide it in half.

Take one portion of dough and press it firmly into the prepared pans, covering the bottom and the sides (about 1/4 to 1/2 inches up). Bake the crusts for about 15 minutes or until they start to turn golden around the edges.

As the crusts bake, roll out the remaining dough between two sheets of wax paper until it’s about 1/4 to 3/8 inch thick, making it one inch larger than your pan size. After rolling, place it in the freezer to chill for about 20 minutes.

Once the crusts are done, remove them from the oven and decrease the temperature to 350°F (175°C). Allow them to cool slightly. Meanwhile, prepare the filling by sprinkling breadcrumbs over the par-baked crusts and spreading raspberry jam on top, ensuring the jam is soft and easy to spread.

Now, cut the rolled dough into strips and weave them over the jam to create a classic lattice design. If there are any gaps, use leftover dough to fill them. To finish, mix the egg yolk and water together, brushing it over the lattice and sprinkling almonds on top, if desired.

Bake the tortes for 45 to 60 minutes, keeping an eye on them as oven temperatures may vary. Once adequately browned, remove them from the oven and let them cool in their pans on a rack.

If using a non-removable base, carefully loosen the edges with a knife, invert onto a cooling rack, and then back again for cooling. For best flavor, allow the tortes to rest overnight covered in foil before serving. A light dusting of powdered sugar adds the perfect finishing touch before slicing into wedges or squares.