Spice up your Christmas baking with one of the oldest known baking recipes that included sugar dating back to 1653 Austria, the Linzer Torte. It was historically a combination of flour, hazelnuts, eggs, vanilla, and sugar. Named after the city of Linz where it originated, this lattice-topped pastry continues to be a popular dessert in Austria and across Central Europe, especially around the holidays.
Ingredients
- 2 cups all-purpose flour
- 2 cups ground hazelnuts
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
- Dash ground cloves
- 1 cup cold butter, cubed
- 2 large eggs, lightly beaten
- 1 teaspoon grated lemon zest
- 1-1/3 cups seedless raspberry jam
- Confectioners’ sugar, optional
Directions
- In a large bowl, combine the first 7 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 2 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 2 sheets of lightly floured waxed paper, roll 1 portion of remaining dough into a 10×6-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.
Recipe source: https://www.tasteofhome.com/recipes/linzertorte/#RecipeCard
