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Austrian Linzer Torte
Austrian Linzer Torte
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Prep Time:
25 minutes
Cook Time:
45 minutes
Total Time:
4450 minutes
Make-ahead Austrian Linzer Torte with red currant filling, best 3 days baked prior. Perfect party dessert.
Ingredients:
  • 2 cups all-purpose flour
  • 2 cups finely ground almonds
  • 1.25 cups white sugar
  • 1 teaspoon baking powder
  • 0.5 teaspoon ground cinnamon
  • 0.125 teaspoon ground cloves
  • 1.125 cups unsalted butter
  • 4 egg yolks, divided
  • 6 tablespoons red currant jam
Instructions:
  • Combine flour, ground almonds, sugar, baking powder, cinnamon, and cloves on a clean work surface. Incorporate butter and 2 egg yolks, kneading swiftly until a smooth dough forms. Wrap the dough in plastic wrap and chill in the refrigerator for 1 hour.
  • Preheat the oven to 350 degrees F (175 degrees C) and generously grease a 10-inch springform pan with 1 tablespoon of butter.
  • Evenly press the majority of the dough in the pan to cover the bottom completely. Spread red currant jam over the dough. Roll the rest of the dough into thin 1/3-inch strands between your fingertips. Place the strands over the jam in a beautiful lattice design. Finish by bordering the sides of the pan with the final dough strip to create a rim.
  • Whisk the remaining 2 egg yolks and brush gently over the lattice and crust, being careful not to drip onto the jam.
  • Bake in the preheated oven for about 45 minutes until beautifully golden. Keep an eye on it towards the end to avoid over-browning. Cool, then gently remove from the pan. Allow to sit in a cool place for at least 3 days before enjoying.

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