Raspberry Linzer Torte Recipe

Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup almond flour
- 1/2 cup granulated sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1 cup unsalted butter, softened
- 1 egg yolk
- 1 tsp vanilla extract
- 1 cup raspberry jam
- Powdered sugar for dusting

Special equipment needed:
- 9-inch springform pan
- Parchment paper
- Mixing bowls
- Electric mixer
- Rolling pin
- Pastry cutter or knife

Step-by-step instructions:

1. Preheat the oven to 350°F. Grease the springform pan and line the bottom with parchment paper.

2. In a mixing bowl, combine the all-purpose flour, almond flour, granulated sugar, cinnamon, and salt. Mix well.

3. Add the softened butter, egg yolk, and vanilla extract to the dry ingredients. Mix with an electric mixer until the dough comes together.

4. Divide the dough into two equal parts. Roll out one part of the dough on a floured surface to fit the bottom of the prepared pan. Place the dough in the pan and press it down evenly.

5. Spread the raspberry jam over the dough in the pan.

6. Roll out the other part of the dough on a floured surface to fit the top of the pan. Cut the dough into strips or shapes to create a lattice pattern on top of the jam.

7. Bake the torte for 35-40 minutes or until the edges are golden brown.

8. Let the torte cool in the pan for 10 minutes before removing the sides of the pan.

9. Dust the torte with powdered sugar before serving.


Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
350°F
Serving size:
8-10 servings

Nutritional information:
Calories: 400
Fat: 24g
Carbohydrates: 43g
Protein: 4g

Substitutions for ingredients:
- Almond flour can be substituted with hazelnut flour or all-purpose flour.
- Raspberry jam can be substituted with any other fruit jam or preserves.

Variations:
- Add sliced almonds to the top of the torte before baking.
- Use a different fruit jam or preserves for a different flavor.

Tips and tricks:
- Make sure the butter is softened before mixing it with the dry ingredients.
- Chill the dough for 30 minutes before rolling it out for easier handling.
- Use a pastry cutter or knife to cut the lattice strips or shapes.

Storage instructions:
Store the torte in an airtight container at room temperature for up to 3 days.

Reheating instructions:
Reheat the torte in the oven at 350°F for 5-10 minutes or until warm.

Presentation ideas:
Serve the torte on a cake stand or platter with a dusting of powdered sugar.

Garnishes:
Garnish with fresh raspberries or whipped cream.

Pairings:
Serve with a cup of coffee or tea.

Suggested side dishes:
Serve with a side of fresh fruit or a salad.

Troubleshooting advice:
- If the dough is too crumbly, add a tablespoon of water at a time until it comes together.
- If the lattice strips or shapes break, press them back together on top of the jam.

Food safety advice:
Make sure the torte is fully cooked before serving.

Food history:
The Linzer Torte is a traditional Austrian dessert that dates back to the 17th century.

Flavor profiles:
The Raspberry Linzer Torte has a sweet and nutty flavor with a tart raspberry filling.

Serving suggestions:
Serve the torte as a dessert or a sweet snack.

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Region: Austrian

Taste: Sweet, Buttery, Nutty, Fruity, Tangy