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Almond Flour Raspberry Linzer Torte with Chocolate Drizzle
Created by: Howcan Team
Ingredients
- 2 cups almond flour
- 1/2 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small pieces
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup seedless raspberry jam
- 1/4 cup sliced almonds
- 1/2 cup semisweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch tart pan with a removable bottom.
- In a large bowl, combine 2 cups of almond flour, 1/2 cup of granulated sugar, 1/2 teaspoon of ground cinnamon, and 1/4 teaspoon of salt.
- Add the cold butter pieces to the flour mixture and use your fingers to work the butter into the flour until it resembles coarse crumbs.
- In a small bowl, whisk together the egg and vanilla extract. Add the egg mixture to the flour mixture and stir until the dough comes together.
- Divide the dough in half. Press one half of the dough into the bottom and up the sides of the prepared tart pan.
- Spread the raspberry jam over the dough in the tart pan.
- Roll out the remaining dough on a lightly floured surface to 1/4-inch thickness. Use a cookie cutter to cut out shapes, such as hearts or stars. Carefully place the cutouts on top of the raspberry jam.
- Sprinkle the sliced almonds over the top of the tart.
- Bake for 25-30 minutes, or until the crust is golden brown. Allow the tart to cool completely in the pan on a wire rack.
- Once the tart has cooled, melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth. Drizzle the melted chocolate over the cooled tart.
- Refrigerate the tart for 30 minutes to allow the chocolate drizzle to set.
- Slice and serve the Almond Flour Raspberry Linzer Torte with Chocolate Drizzle. Enjoy!
The Almond Flour Raspberry Linzer Torte with a chocolate drizzle is a delightful twist on the classic Austrian dessert. Originating in the city of Linz, this delectable treat features a buttery almond flour crust filled with tangy raspberry jam and topped with a lattice crust. The addition of a rich chocolate drizzle adds a decadent touch to this traditional dessert. Renowned chefs like Wolfgang Puck and Thomas Keller have put their own spin on this dessert, elevating it to new heights of culinary artistry. The dessert has gained popularity in upscale patisseries and fine dining establishments across the globe. For the best version of this dish, seek out a bakery or restaurant with a reputation for using high-quality almond flour and fresh raspberry preserves. The key to a perfect Almond Flour Raspberry Linzer Torte lies in achieving the right balance of nuttiness from the almond flour, sweetness from the raspberry filling, and richness from the chocolate drizzle. While the traditional recipe calls for a raspberry filling, some chefs have experimented with alternative fruit fillings such as blackberry or apricot, offering a unique twist on this beloved dessert. Whether enjoyed with a cup of coffee in a cozy café or as a show-stopping finale to a gourmet meal, the Almond Flour Raspberry Linzer Torte with a chocolate drizzle is sure to delight dessert enthusiasts with its harmonious blend of flavors and textures.
60 min
8
320 calories
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