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Prep 3 hrs
Cook 30 mins
Many years ago I had my first Linzer Torte, and it was love at first bite! A Linzer Torte is a nut crust filled with raspberry jam and topped with a lattice. As part of my holiday yummy package, I was looking for a way to include a fabulous version of this classic Austrian delicacy. This is absolutely it!!! I grabbed this recipe from Wolfgang Puck during an appearance on one of the morning shows.It is a recipe that requires patience, but your friends will RAVE, I promise :) You can't get much more authentic Austrian than Wolfgang Puck!
- 177.44 ml butter
- 118.29 ml granulated sugar
- 14.79 ml honey
- 14.79 ml orange zest
- 4.92 ml cinnamon
- 4.92 ml Chinese five spice powder (cinnamon, nutmeg, allspice, clove, star anise)
- 1 egg
- 141.74 g hazelnuts, toasted and ground
- 414.03 ml all-purpose flour
- 7.39 ml baking powder
- 0.25 ml salt
- 236.59 ml raspberry jam
- In a standing mixer fitted with a paddle attachment, cream together the butter and the sugar on medium speed for 2 to 3 minutes. Scrape down the sides and add honey, zest, cinnamon and spices. Continue mixing for one more minute. Scarpe down the sides and add egg. Mix again until well blended.
- Sift the dry ingredients together. On low speed, add the sifted dry ingredients to the butter mixture and continue to mix until a dough is formed.
- Remove the dough from the mixer, wrap in plastic film and refridgerate for about 2 hours.
- Butter the bottom and sides of a 9 inches cake pan. Line the bottom of the pan with wax or parchment paper. Remove dough from the refridgerator and divide into two. Dredge the work surface with flour and with a rolling pin, roll out the dough to 1/2 inch thick, forming a 12 inch circle. This will be for the bottom of the torte. Line the bottom and sides of the prepared cake pan with the circle.
- For the top of the torte, use the second half of dough, roll it to 1/2 inch thick to create a 9 by 12 inch rectangle. Refridgerate both the top and the bottom for about 20 minutes.
- Remove from refridgerator and fill bottom half with raspberry jam.
- Preheat the over to 350°F.
- Create a lattice with the rectangular piece of dough by cutting 12, 9 inch strips (Use a piece of cardbpard to build the lattice to make it easy to slide onto the bottom of the torte). Slide the lattice onto the jam filled bottom. Fold the edges of the dough up and over the top of the torte.
- Bake in oven for 30-35 minutes, until golden brown. For a holiday accent, sprinkle with powdered sugar.