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Linzertorte

By: Jeanne Siebert

"My Austrian grandmother made this nutty jam-filled dessert only at Christmastime. So did my mother, and now I'm proud to carry on the tasty tradition. It's a great way to end a holiday meal."

Rate/Review | Read Reviews (5)

Prep Time:
25 Min

Cook Time:
40 Min

Ready In:
1 Hr 5 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 16 servings

Ingredients

2 cups all-purpose flour
2 cups ground hazelnuts or walnuts
1/2 cup sugar
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
1 dash ground cloves
1 cup cold butter (no substitutes)
2 eggs, lightly beaten
1 teaspoon grated lemon peel
1 1/3 cups raspberry jam
confectioners' sugar

Directions

In a bowl, combine the first seven ingredients. Cut in butter until mixture resembles coarse crumbs. Add eggs and lemon peel; stir until mixture forms a ball. Divide into fourths. Cover and refrigerate for 3-4 hours or until chilled. Remove two portions of dough from refrigerator; press each into an ungreased 9-in. fluted tart pan with removable bottom. Spread 2/3 cup jam over each.
Between two sheets of lightly floured waxed paper, roll one portion of remaining dough into a 10-in. x 6-in. rectangle. Cut six 1-in.-wide strips; arrange in a lattice design over jam. Repeat with remaining dough (return dough to the refrigerator if needed). Bake at 350 degrees F for 40-45 minutes or until bubbly and crust is browned. Cool completely. Dust with confectioners' sugar if desired.