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Pistachio Crusted Almond Flour Raspberry Linzer Torte
Created by: Howcan Team
Ingredients
- 1 cup shelled pistachios
- 1 cup almond flour
- 1/2 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup raspberry jam
- Powdered sugar, for dusting
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch tart pan with a removable bottom.
- In a food processor, pulse the shelled pistachios until finely ground. Add the almond flour, granulated sugar, cinnamon, and salt. Pulse until combined.
- Add the softened butter, egg, and vanilla extract to the food processor. Pulse until a dough forms.
- Press 2/3 of the dough into the bottom and up the sides of the prepared tart pan, creating an even crust.
- Spread the raspberry jam over the crust.
- Roll out the remaining dough on a lightly floured surface and cut into strips. Arrange the strips in a lattice pattern over the raspberry jam.
- Bake for 35-40 minutes, or until the crust is golden brown.
- Allow the torte to cool in the pan for 10 minutes, then carefully remove the sides of the pan and transfer the torte to a wire rack to cool completely.
- Dust with powdered sugar before serving. Enjoy!
The Almond Flour Raspberry Linzer Torte with a pistachio crust is a delightful twist on the classic Austrian dessert. Originating in the city of Linz, this delectable treat has been enjoyed for centuries. Renowned pastry chefs in Vienna, such as the legendary Franz Sacher, have contributed to the rich tradition of Austrian desserts, inspiring variations like the pistachio crust. The key to this dessert lies in the balance of the nutty, buttery crust with the sweet-tartness of the raspberry filling. Today, the best versions of this dessert can be found in traditional Viennese cafes, where skilled bakers meticulously craft each torte to perfection. The use of high-quality almond flour and fresh raspberries is crucial to achieving the authentic flavor and texture of this beloved dessert. For those seeking a unique twist, some chefs incorporate a hint of lemon zest into the raspberry filling, adding a refreshing citrus note to the torte. Whether enjoyed in a quaint Viennese cafe or homemade with care, the Almond Flour Raspberry Linzer Torte with a pistachio crust is a true delight for the senses.
70 min
8
320 calories
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