Liechtensteiner Linzertorte (liechtensteiner Linzer Torte)
The Liechtensteiner Linzertorte, also known as Liechtensteiner Linzer Torte, is a traditional dessert from the small European country of Liechtenstein. This delicious tart is made with a buttery crust and a sweet, nutty filling, often flavored with cinnamon and lemon zest.
Ingredients
- 2 cups all-purpose flour
- 1 cup ground almonds
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon lemon zest
- 1 cup unsalted butter, cold and cut into small pieces
- 1 egg
- 1/2 cup raspberry jam
- 1/4 cup powdered sugar (for dusting)
Instructions
- In a large bowl, mix together the flour, ground almonds, sugar, cinnamon, and lemon zest.
- Add the cold butter pieces and use your hands to rub the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Add the egg and mix until the dough comes together. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
- Preheat the oven to 350°F (175°C). Roll out two-thirds of the dough on a floured surface and use it to line a 9-inch tart pan.
- Spread the raspberry jam over the dough in the tart pan.
- Roll out the remaining dough and cut it into strips to create a lattice pattern over the jam.
- Bake the Linzertorte for 40 minutes or until the crust is golden brown. Allow it to cool before dusting with powdered sugar.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Carbohydrates
- 25g
- Fat
- 20g
- Protein
- 4g
Supplies
9-inch tart pan Rolling pin Mixing bowls Plastic wrap
Tools
Oven Baking sheet
Serving suggestions
Serve the Liechtensteiner Linzertorte with a dollop of whipped cream or a scoop of vanilla ice cream.
Tips & tricks
For a decorative touch, use a cookie cutter to create shapes from the remaining dough and place them on top of the lattice before baking.
Cost
$15