What's the best way to make Linzertorte? What filling should I use/make?!
What's the best way to make Linzertorte? What filling should I use/make?
Answers:
"Original Linzer Torte"
5 oz Clarified butter
1 C flour
1/2 C + 1 T powdered sugar
1/3 C finely chopped roasted hazelnuts
1 egg
Spices (vanilla, lemon, cinnamon, powdered cloves)
1 tsp baking powder
1 1/4 C red current jam
Knead the butter and sugar together. Knead in the flour sifted together with the baking powder, add nuts, egg and spices.
Chill the dough for some time, then take it out of the refrigerator and divide it into quarters. Roll out three quarters of the dough to a thickness of about 1.5 cm (for a 22 cm baking pan), cover it with red current jam. Shape the remaining dough into strips and lay them on top of the jam as a grid and around the edge. Daub with egg, sprinkle sliced almonds around the edge.
Bake for 40-45 minutes at about 375 F
Source(s):
This is the oldest recipe I have, Possibly from a great great grandmother.
Being a former chef in Canada with an extensive pastry background, I would make it in a springform pan, it is easier to remove, buy your hazelnuts and grind them in a food processor, they are fresher, but if not get ones in a bag, the oils will not have turned.
Filling, meaning the jam layer, most use raspberry, but blackberry, boysenberry or apricot are fine, I generally make mine loose enough to pipe through a pastry bag, it is faster and less messy, refrigerate the bottom before adding the jam layer and the finishing with the lattice top design.
I use a combination of butter for flavour and shortening to keep the torte soft for serving, butter flavoured Crisco is fine. Store it tightly covered or in the frig, so to keep it fresh. I serve mine with a softly whipped cream and nice strong coffee to drink, a Viennese blend goes nice.