Linzer Torte

The Linzer Torte or Linzertorte is an Austrian and Hungarian torte with a lattice design on top of the pastry. The Linzer Torte, named after the city of Linz, Austria, is the oldest-known torte in the world. Linzer Torte is a holiday classic in the Austrian, Hungarian, Swiss, German, and Tirolean traditions, often eaten at Christmas.

Linzer Dough

Ingredients

Butter- 12 ounces

Hazelnut Flour- 6 ounces

Vanilla Extract- ½ teaspoon

Sugar- 12 ounces

Cake Crumbs- 2 ounces

Eggs- 1 ½

Pastry Flour- 15 ounces

Cinnamon- 1/5 ounce

Baking Powder- 1/5 ounce

Method of Preparation

1. Gather all of your ingredients and equipment.

2. Measure out all of your ingredients.

3. In a bowl of a stationary mixer with the paddle attachment, cream the butter, vanilla extract and sugar until smooth and creamy like mixture.

4. Add eggs in one by one scrapping really well around the edges of the stationary mixing bowl after the addition of each egg.

5. Combine the hazelnut flour, cinnamon, baking powder, pastry flour and sift.

6. Once you have sifted all of your dry ingredients in step 5, you can add in your cake crumbs. While making sure the cake crumbs are well crumbled.

7. Slowly adding your dry ingredients in step 6 to your creamed mixture in step 3. Continue to blend together with your paddle attachment on your stationary mixer until all ingredients are well incorporated.

8. Allow the dough to rest in the freezer for about 20 min.

9. Follow recipe as follows for Linzer Torte.

Linzer Torte

Ingredients

Linzer Dough bottom shell- 1.5 Pounds

Raspberry Preserves- 3 ounces

Lattice top for linzer dough (same as linzer dough bottom shell)

Method of preparation

1. Roll out about 8- 10 ounces of linzer dough in the shape of a circle over parchment paper.

2. Place a 6 by 3 cake ring over the corner of the dough you rolled out leaving enough rolled out dough for you lattice top.

3. Remove cake ring, spread 3oz. raspberry preserves on the dough inside your cake ring, leaving about ½ inch from the out side of the circle to the inside.

4. Roll the dough for the lattice top about ¼ of an inch thick and wide and make a lattice.

5. Place the lattice over the raspberry preserve. Return cake ring over the lattice torte cutting off any extra dough. Remove any extra dough from around.

6. Place your lattice torte with cake ring and previously lined with parchment paper over a baking sheet tray.

7. Bake at 350 degrees Fahrenheit in oven until golden.

8. Remove from oven and let cool down before serving.