Makes 1 10 inch torte
2 cups walnuts
1 cup cake scraps or other firm white cake
1 cup + 4 tablespoons granulated sugar
12 ounces (3 sticks) unsalted butter, softened
2 large eggs
4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
- In a food processor, finely grind the walnuts and cake scraps with the sugar. Transfer the mixture to the bowl of an electric mixer.
- Add the softened butter to the ground nut and sugar mixture. Using the paddle attachment, blend the mixture on medium speed.
- Add the eggs and blend well.
- In a small bowl, whisk together the flour, baking powder, and cinnamon.
- On low speed, add the dry ingredients into the butter and nut mixture. Blend well.
- Wrap the dough in plastic wrap and chill it in the refrigerator for at least 3 hours to firm up.
Assembling the Linzer
1-1 1/2 cups (approximately) seedless raspberry jam
- Preheat the oven to 325°F.
- Crumble 1/3-1/2 of the firm dough into a 10-inch false bottom tart pan patting it evenly over the bottom and up the sides.
- Spread enough of the jam until the level of the jam is the same as the level of the sides of the tart dough.
- Roll out the remaining dough into a rectangle on a lightly floured work surface.
- Using a pizza cutter, cut the dough into long strips approximately 1/2 inch thick.
- Place 5 strips across the filling, spacing them out, and trimming the edges to be flush with the tart pan.
- Cut another 5 strips of dough and place them 45° across the other strips forming diamond-shaped openings as the strips crisscross each other. Trim the ends to be flush with the tart pan.
- Bake for approximately 30-45 minutes or until the crust is brown and the jam is bubbly.
Remove the Linzer from the pan. Serve warm or at room temperature, dusted with