![]() ![]() Roll the chilled dough out on a lightly floured surface.Wrap the dough tight and place in the fridge for 1 hour. ![]() Wrap the other third of the dough in a separate sheet of plastic in a rectangular shape. Pour 2/3 of the the dough onto a sheet of plastic wrap and bring it together into a smooth disk.Then, add in the all purpose flour and mix until the dough clumps together. Add in the almond flour and the finely chopped almonds and mix again until fully combined.Start slow and then increase the speed to medium. In a mixing bowl, use an electric mixer to combine the soft butter, vanilla, and powdered sugar.Egg: the egg is optional but it is meant for an egg wash on top the design on the tart to help it brown.However, a jam that is more tart rather than sweet tastes best. Jam: As mentioned in the tips, any jam will work.All Purpose Flour: Any all purpose flour should work for this linzer tart, I have not yet tried any other flours with this recipe.Almonds: Finely chopped almonds – I love the texture and color that finely chopped almonds add to the dough in addition to almond flour.Almond Flour: Some recipes call for blanched almonds or other nuts that have been ground, but for ease I like to use almond flour.Vanilla: Vanilla extract enhances the sweetness and flavor in the dough.Powdered Sugar: These cookies use powdered sugar in the dough which keeps them soft, they are also dusted with powdered sugar immediately after baking.Butter: Butter adds moisture to the dough and gives them their soft crumbly texture.Be aware that this tart is meant to get quite dark so unless it starts to burn, follow the baking time to ensure the bottom is sturdy and baked through.But, if you are going to top with powdered sugar it isn’t super necessary. There is an optional egg wash that goes on top – it helps the design brown because otherwise it will stay quite pale while the edges brown quite a bit.You can do any design on top of the jam – traditionally it is done with a lattice but you can also use cookie cutters and create your own design on top.If you don’t have a tart pan with a removable bottom, a 9″ springform pan will work as well or a metal pie pan (it may be harder to server neatly from a pie pan).I prefer to mix it with a stand mixer because it comes together faster! You can bring it together when wrapping it in the plastic wrap, just make sure it is fully mixed and that you can no longer see any dry bits. However, it should be a smooth cohesive ball of dough rather than still crumbly. When mixing the dough, be careful not to over mix it.Chop the almonds FINELY! They should be no more than 1/8″ thick – if it’s too thick you won’t be able to roll the dough out very thin.Make sure the butter is soft – this will allow the dough to come together faster without developing gluten and causing the cookies to be tough.Raspberry Prasselkuchen – Raspberry Streusel Bars.Linzer tortes are great because they will keep for a long time, at least a week (if you can get them to last that long)! You may also like… It was traditionally made with an almond shortcrust, black currant filling, and a lattice top. Linzer tarts originated in Linz, Austria. Anything too sweet won’t balance out the sweet and buttery shortbread. Most jams will work however, I love to use raspberry, red currant, or a mixed berry jam. It is the perfect center piece for any Holiday gathering! What is the best jam for a Linzer Torte? Originally from Austria, Linzer Torte is a buttery, nutty, shortcrust torte filled with jam and traditionally topped with a lattice pattern. ![]()
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