Linzer Torte

Indulge in the sweet, nutty flavors of a classic Linzer Torte, featuring a buttery almond crust and a luscious raspberry jam filling. Perfect for a cozy afternoon tea or a festive dessert at your next gathering.

• 1 cup unsalted butter
• 1 cup granulated sugar
• 2 cups all-purpose flour
• 1 cup ground almonds
• 1 tsp ground cinnamon
• 1 tsp vanilla extract
• 1 cup raspberry jam
• 1 tsp lemon juice
• 1 large egg

Method

1. 1

   Preheat your oven to 350°F (175°C) and grease a round tart pan.

2. 2

   In a large bowl, cream together the softened butter and 3/4 cup of granulated sugar until light and fluffy.

3. 3

   Mix in the ground almonds, flour, cinnamon, and vanilla extract until a soft dough forms. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

4. 4

   Once chilled, remove about 1/3 of the dough and set aside. Roll the remaining dough into a circle to fit the tart pan, pressing it into the bottom and up the sides.

5. 5

   Spread the raspberry jam evenly over the crust, and then roll out the reserved dough to create strips for the lattice top. Place the strips over the jam in a crisscross pattern.

6. 6

   Beat the egg and brush it over the lattice top for a golden finish.

7. 7

   Bake in the preheated oven for 40-45 minutes, or until the crust is golden brown. Allow to cool before serving.

8. 8

   Cut into slices and enjoy your delicious Linzer Torte!