LINZER TORTE

Dec 9

The Linzer tart is said to be the oldest cake recipe in the world. It is named after the city of Linz, the capital of upper Austria. The tart has long been a part of the German and Austrian Christmas tradition. This recipe is made with almond flour,… — The Linzer Torte is said to be the oldest cake recipe in the world first documentations dating back to 1696. It is named after the city of Linz, the capital of upper Austria. The tart has long been a part of the German and Austrian Christmas tradition. This recipe is made with almond flour, honey, and all the traditional spices that give the wonderful holiday flavor that you won’t even notice that it is made without regular flour. The raspberry jam is only sweetened with fruit juice and thus also refined-sugar free. I’ve been baking this Linzer tart for some years now. I bring it to holiday parties and give it to friends as a homemade holiday gift but I always have to make sure my family gets some as well since they don’t want to miss out on this holiday treat.

INGREDIENTS
for the dough:
4 cups natural almond flour (made from whole almonds)
1 cup blanched almond flour
3 tbsp coconut flour
1 tsp baking soda
1/4 cup honey
1 egg
8 tbsp butter, cut into small pieces
1 tsp ground cinnamon
1 tsp almond extract
1/2 tsp ground cloves
Seeds of one vanilla bean
pinch of sea salt

for the topping:
5 oz red raspberry spread (sweetened with fruit juice concentrate)
1 egg yolk

INSTRUCTIONS
Preheat the oven to 350°F / 180°C.

Add all of the dry ingredients to a large bowl and mix well. Cut the butter into small pieces. Add the butter, honey, egg, spices, vanilla bean seeds, sea salt, and almond extract to the bowl. Knead all of the ingredients to a dough and form a ball. Refrigerate for at least one hour.

Line the bottom of a 26 cm springform pan and grease the sides with butter.

Split the dough in half and using a rolling pin, roll out the first half of the dough to cover the bottom of the springform pan.

Spread the raspberry spread evenly over the dough a thin layer, sparing 1/2” around the edge.

Roll out the other half of the dough and using a fluted pastry cutter, cut into 1/2” strips. Arrange the strips into a lattice pattern over the raspberry spread and along the edges of the cake.

Brush the egg yolk on top of the exposed dough using a pastry brush.

Cover with aluminum foil and bake at 350°F / 180°C for 15 minutes. Remove the foil and bake for 10-15 more minutes until golden brown.

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