Linzertorte

4.9
(7)

My Austrian grandmother made this nutty jam-filled dessert only at Christmastime. So did my mother, and now I'm proud to carry on the tasty tradition. It's a great way to end a holiday meal.

1
Prep Time:
25 mins
Cook Time:
40 mins
Total Time:
1 hrs 5 mins
Servings:
16
Yield:
16 servings

Ingredients

  • 2 cups all-purpose flour

  • 2 cups ground hazelnuts or walnuts

  • ½ cup sugar

  • ½ cup packed brown sugar

  • 1 teaspoon ground cinnamon

  • teaspoon salt

  • 1 dash ground cloves

  • 1 cup cold butter (no substitutes)

  • 2 eggs, lightly beaten

  • 1 teaspoon grated lemon peel

  • 1 ⅓ cups raspberry jam

  • ½ cup confectioners' sugar

Directions

  1. In a bowl, combine the first seven ingredients. Cut in butter until mixture resembles coarse crumbs. Add eggs and lemon peel; stir until mixture forms a ball. Divide into fourths. Cover and refrigerate for 3-4 hours or until chilled. Remove two portions of dough from refrigerator; press each into an ungreased 9-in. fluted tart pan with removable bottom. Spread 2/3 cup jam over each.

  2. Between two sheets of lightly floured waxed paper, roll one portion of remaining dough into a 10-in. x 6-in. rectangle. Cut six 1-in.-wide strips; arrange in a lattice design over jam. Repeat with remaining dough (return dough to the refrigerator if needed). Bake at 350 degrees F for 40-45 minutes or until bubbly and crust is browned. Cool completely. Dust with confectioners' sugar if desired.