Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup almond flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup raspberry jam
- 1/2 cup sliced almonds
- Powdered sugar, for dusting
Special Equipment Needed:
- 9-inch tart pan with removable bottom
- Parchment paper
- Rolling pin
- Pastry brush
Step-by-Step Instructions:
1. Preheat the oven to 350°F. Grease the tart pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, almond flour, granulated sugar, baking powder, and salt.
3. In a separate bowl, beat the softened butter until creamy. Add the egg and vanilla extract, and beat until well combined.
4. Gradually add the dry ingredients to the butter mixture, mixing until a dough forms.
5. Divide the dough in half. Roll out one half on a lightly floured surface to fit the bottom of the prepared tart pan. Place the dough in the pan and press it evenly into the bottom and up the sides.
6. Spread the raspberry jam over the dough in the pan.
7. Roll out the remaining dough on a lightly floured surface. Cut the dough into strips and arrange them in a lattice pattern over the jam.
8. Sprinkle the sliced almonds over the lattice.
9. Bake the torte for 30-35 minutes, or until the edges are golden brown and the filling is bubbling.
10. Let the torte cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
11. Dust the torte with powdered sugar before serving.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Total time: 50-55 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 320
Fat: 17g
Saturated Fat: 8g
Cholesterol: 55mg
Sodium: 90mg
Carbohydrates: 38g
Fiber: 2g
Sugar: 20g
Protein: 5g
Substitutions for ingredients:
- Almond flour can be substituted with hazelnut flour or pecan flour.
- Raspberry jam can be substituted with any other fruit jam or preserves.
Variations:
- Replace the raspberry jam with apricot jam or strawberry jam.
- Add a teaspoon of cinnamon to the dough for a spiced version.
- Use a different nut for the sliced almonds, such as chopped pecans or walnuts.
Tips and Tricks:
- Make sure the butter is softened before mixing it with the other ingredients.
- Chill the dough for 30 minutes before rolling it out for easier handling.
- Use a pastry brush to brush off any excess flour from the dough before placing it in the tart pan.
Storage Instructions:
Store the torte in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat the torte in a 350°F oven for 10-15 minutes, or until warmed through.
Presentation Ideas:
Serve the torte on a cake stand or platter. Dust it with powdered sugar and garnish with fresh raspberries or mint leaves.
Garnishes:
Fresh raspberries, mint leaves, or whipped cream.
Pairings:
Serve the torte with a cup of coffee or tea.
Suggested Side Dishes:
Fresh fruit salad or vanilla ice cream.
Troubleshooting Advice:
- If the dough is too dry, add a tablespoon of milk to moisten it.
- If the lattice strips break, press them back together gently with your fingers.
Food Safety Advice:
Make sure the torte is fully cooked before serving. Store it in an airtight container to prevent contamination.
Food History:
The Linzer Torte is a traditional Austrian dessert that dates back to the 17th century. It is named after the city of Linz, where it originated.
Flavor Profiles:
The Almond Linzer Torte has a buttery, nutty flavor with a sweet and tangy raspberry filling.
Serving Suggestions:
Serve the Almond Linzer Torte as a dessert for a special occasion or holiday gathering.
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Region: Austrian