Austrian Linzer Torte

Created in a small Austrian town, this cinnamon-spiced raspberry jam dessert has justifiably become a worldwide classic.

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4.5 by 4 people

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  • Makes: 12 servings
  • Prep: 45 mins
  • Bake: 35 mins to 40 mins 325°F

Austrian Linzer Torte

Reviews (0)

4.5 by 4 people

Rate This!

Directions

  1. In a large mixing bowl beat butter until softened. Add sugar, egg, egg yolks, kirsch or water, lemon peel, cinnamon, and cloves. Beat until combined. Stir in flour and nuts. Form into a ball. Wrap in plastic wrap; chill for 1 to 2 hours.
  2. On a floured surface slightly flatten two-thirds of the dough. (Chill remaining until needed.) Roll to a 12-inch circle. Transfer to an ungreased 10x1-inch tart pan with a removable bottom or a 9- to 10-inch springform pan. Ease into pan, pressing 1/2 inch up sides. Spread with jam. Roll remaining dough to a 10x6-inch rectangle. Cut six 1-inch-wide strips. Weave atop jam. Press ends onto rim, trimming as necessary.
  3. Bake in a 325 degree F oven for 35 to 40 minutes or until golden. Cool in pan. Remove sides. Before serving, sift powdered sugar over top. Makes 12 servings.
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Nutrition Facts (Austrian Linzer Torte)

  • Per serving:
  • 399 kcal ,
  • 18 g fat
  • (7 g sat. fat ,
  • 80 mg chol. ,
  • 131 mg sodium ,
  • 55 g carb. ,
  • 2 g fiber ,
  • 6 g pro.
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