Raspberry Linzer Torte Recipe

Makes 1 10 inch torte

Linzer Dough

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

 

  1. In a food processor, finely grind the walnuts and cake scraps with the sugar. Transfer the mixture to the bowl of an electric mixer.
  2. Add the softened butter to the ground nut and sugar mixture. Using the paddle attachment, blend the mixture on medium speed.
  3. Add the eggs and blend well.
  4. In a small bowl, whisk together the flour, baking powder, and cinnamon.
  5. On low speed, add the dry ingredients into the butter and nut mixture. Blend well.
  6. 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

 

  1. Preheat the oven to 325°F.
  2. 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.
  3. Spread enough of the jam until the level of the jam is the same as the level of the sides of the tart dough.
  4. Roll out the remaining dough into a rectangle on a lightly floured work surface.
  5. Using a pizza cutter, cut the dough into long strips approximately 1/2 inch thick.
  6. Place 5 strips across the filling, spacing them out, and trimming the edges to be flush with the tart pan.
  7. 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.
  8. 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