LINZER TORTE: the original recipe of the delicious Austrian dessert!

ground almonds

🥗Healthier: ground walnuts

💰Cheaper: ground oats

Ground walnuts can be more affordable and provide a similar texture.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

raspberry jam

🥗Healthier: fruit preserves

💰Cheaper: store-brand jam

Fruit preserves often have less sugar and more fruit.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar is less processed and has a lower glycemic index.

In a large bowl, beat the softened butter and sugar with an electric mixer until smooth and creamy.

Add the eggs and mix again until fully incorporated.

Add vanilla extract, lemon zest, cinnamon, and cloves. Mix until everything is well blended.

Add all-purpose flour, hazelnut flour, baking powder, and cocoa powder. Mix until a smooth, even dough forms.

Place 2/3 of the dough into a piping bag fitted with a round tip of about 1.3 cm in diameter. Pipe a layer of dough onto the bottom of a cake pan lined with parchment paper.

Spread the red currant jam over the dough, leaving about 1.5 cm from the edge.

Place the remaining 1/3 of the dough in another piping bag with a smaller round tip (about 0.8 cm). Pipe a crisscross pattern over the jam.

Pipe a border of dough around the edge of the tart using the larger piping tip. Brush the border and lattice with a little fresh cream. Decorate the edge with sliced almonds.

Bake at 356°F (180°C) for about 45 minutes or until golden brown and firm. Cool completely, dust with powdered sugar, and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens