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Almond Flour Raspberry Linzer Torte
Created by: Howcan Team
Ingredients
- 1 1/2 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 pure vanilla extract
- 1/2 cup raspberry jam
- 1/4 cup sliced almonds
- 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 large bowl, mix together 1 1/2 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, cubed unsalted butter to the almond flour mixture. Use your fingers to rub the butter into the flour until the mixture resembles coarse crumbs.
- In a small bowl, whisk together 1 large egg and 1 teaspoon of pure vanilla extract. Pour the egg mixture into the almond flour mixture and stir until the dough comes together.
- Divide the dough in half. Press one half of the dough into the bottom of the prepared tart pan to form the crust.
- Spread 1/2 cup of raspberry jam over the crust, leaving a small border around the edge.
- Roll out the remaining dough between two sheets of parchment paper to about 1/8 inch thick. Use a cookie cutter to cut out shapes, such as hearts or stars.
- Carefully transfer the cut-out dough on top of the raspberry jam, creating a lattice pattern or any desired design.
- Sprinkle 1/4 cup of sliced almonds over the top of the torte.
- Bake in the preheated oven 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.
- Once cooled, dust the top of the torte with powdered sugar before serving. Enjoy!
The Raspberry Linzer Torte, a classic Austrian dessert, has a rich history dating back to the 17th century. Traditionally made with a buttery almond pastry crust, this delectable treat is filled with raspberry jam and topped with a lattice design. Renowned Austrian pastry chefs, such as Franz Sacher and Demel, have contributed to its popularity. Today, the best versions of this dish can be found in traditional Viennese cafes and bakeries. Using almond flour instead of regular flour adds a delightful nutty flavor and a crumbly texture to the torte, making it a perfect gluten-free alternative.
70 min
8
320 calories
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