Linzer Torte

Ingredients

• ½ lb unsalted butter, cold and cubed
• 2.5 cups all-purpose flour
• 1 cup ground hazelnuts (finely ground in a food processor)
• ¾ cup granulated sugar
• 2 whole large egg yolk
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• ½ teaspoon fine sea salt
• 1 tablespoon grated zest of 1 lemon
• 1.25 cups high-quality raspberry jam
• 1 whole large egg white (for egg wash)
• 1 teaspoon water
• 1 tablespoon pearl sugar or granulated sugar (for topping)

Instructions

1. 1

   In a large mixing bowl, whisk together 2.5 cups all-purpose flour, 1 cup ground hazelnuts, 0.75 cup granulated sugar, 1 teaspoon ground cinnamon, 0.25 teaspoon ground cloves, 0.5 teaspoon fine sea salt, and 1 tablespoon lemon zest. These ingredients form the aromatic base of the torte.

2. 2

   Add 0.5 lb cold unsalted butter, cut into small cubes, to the dry mixture. Using a pastry cutter or the tips of your fingers, work the butter into the flour mixture until it resembles coarse breadcrumbs with pea-sized pieces of butter still visible. This creates a tender, crumbly texture when baked.

3. 3

   In a small bowl, whisk together 2 large egg yolks and 1 teaspoon vanilla extract. Pour this mixture into the flour-butter blend and stir gently with a wooden spoon until the dough just comes together. Do not overmix — overworking develops gluten and makes the pastry tough.

4. 4

   Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. Cold dough is easier to work with and produces a more tender result.

5. 5

   Preheat your oven to 350°F. Line a 9-inch round tart pan with a removable bottom with parchment paper for easy removal.

6. 6

   Remove the dough from the refrigerator. Divide it into two portions — one slightly larger (about two-thirds) and one smaller (about one-third). Keep the smaller portion chilled while you work with the larger one.

7. 7

   On a lightly floured work surface, roll out the larger portion of dough to a thin, even 1/8-inch thickness. This should be large enough to fit your 9-inch tart pan with a slight overhang. Transfer it to the tart pan, pressing it gently into the bottom and up the sides. Trim any excess overhang with a sharp knife or by running your hand along the rim.

8. 8

   Spread 1.25 cups of high-quality raspberry jam evenly across the bottom of the pastry shell, leaving about 1/2 inch clear around the edge. This space prevents the jam from seeping out during baking.

9. 9

   Remove the smaller portion of dough from the refrigerator and roll it out to about 1/8-inch thickness on a floured surface. Using a sharp knife or pastry cutter, cut the dough into 1/4-inch-wide strips — aim for about 10-12 strips total.

10. 10

    Arrange half the strips diagonally across the jam filling, spacing them evenly about 1/2 inch apart. Then arrange the remaining strips in the opposite diagonal direction, creating a classic diamond lattice pattern. Press the ends of each strip gently against the pastry rim so they adhere.

11. 11

    In a small bowl, whisk together 1 large egg white and 1 teaspoon water. Lightly brush this egg wash over the pastry edges and lattice strips — this creates a beautiful golden color and a subtle shine.

12. 12

    Sprinkle 1 tablespoon pearl sugar (or granulated sugar) evenly over the lattice and edges. This adds a delightful sparkle and textural contrast.

13. 13

    Place the torte on a baking sheet (for easy oven handling) and bake on the middle rack at 350°F for 40-50 minutes. The pastry should turn a deep golden-brown color, and the jam should just barely bubble at the edges when you peek through the lattice. If the edges brown too quickly, loosely cover them with aluminum foil halfway through baking.

14. 14

    Remove the torte from the oven and let it cool on a wire rack for at least 1 hour before removing the tart pan. The filling will continue to set as it cools. Serve at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream if desired.

Tools you’ll need

• large mixing bowl
• whisk
• pastry cutter or fingertips
• small bowl
• wooden spoon
• plastic wrap
• 9-inch round tart pan with removable bottom
• parchment paper
• rolling pin
• sharp knife
• pastry brush
• baking sheet
• wire cooling rack
• aluminum foil (optional)

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