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.

Liechtensteiner Linzertorte (liechtensteiner Linzer Torte)

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

  1. In a large bowl, mix together the flour, ground almonds, sugar, cinnamon, and lemon zest.
  2. Add the cold butter pieces and use your hands to rub the butter into the dry ingredients until the mixture resembles coarse crumbs.
  3. 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.
  4. 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.
  5. Spread the raspberry jam over the dough in the tart pan.
  6. Roll out the remaining dough and cut it into strips to create a lattice pattern over the jam.
  7. 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