Wiener Himbeer Linzertorte (viennese Raspberry Linzer Torte)
The Wiener Himbeer Linzertorte, or Viennese Raspberry Linzer Torte, is a classic Austrian dessert that features a buttery almond crust filled with raspberry jam. This delicious treat is perfect for afternoon tea or as a sweet ending to a meal.
Ingredients
- 2 cups all-purpose flour
- 1 cup ground almonds
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1 cup raspberry jam
- Powdered sugar, for dusting
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, combine the flour, ground almonds, cinnamon, and salt.
- In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla extract.
- Gradually add the dry ingredients to the creamed mixture and mix until a dough forms.
- Divide the dough in half. Press one half into the bottom of a 9-inch tart pan. Spread the raspberry jam over the dough.
- Roll out the remaining dough on a floured surface and cut into strips. Arrange the strips in a lattice pattern over the jam.
- Bake for 40 minutes or until the crust is golden brown. Allow the torte to cool in the pan before removing.
- Dust with powdered sugar before serving.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 40g
- Protein
- 4g
- Fat
- 20g
Supplies
9-inch tart pan Mixing bowls Measuring cups and spoons Baking sheet
Tools
Oven Rolling pin Parchment paper
Serving suggestions
Serve the Wiener Himbeer Linzertorte with a dollop of whipped cream or a scoop of vanilla ice cream.
Tips & tricks
For a more traditional touch, use a heart-shaped tart pan for a romantic presentation.
Cost
$10