Linzertorte

By maredan

Ingredients

• 1 1/4 * 1 1/4 cups sugar
• 1 * 1 cup unsalted butter
• 1/2 * 1/2 teaspoon vanilla
• * Grated zest of 1 lemon
• 2 * 2 whole eggs
• 1 * 1 egg yolk
• 2 * 2 cups all purpose flour
• 1 * 1 tablespoon cocoa powder
• 1/4 * 1/4 teaspoon cinnamon
• 1/8 * 1/8 teaspoon cloves
• * pinch salt
• 1 1/2 * 1 1/2 cups ground almonds, lightly packed
• * flour, for rolling dough
• 2 * 2 cups double fruit raspberry jam
• 1 * 1 egg mixed with 1 tbsp. water

Details

Servings 12

Preparation

Step 1

1. Preheat oven to 350 degrees F.
2. In a stand mixer fitted with the paddle attachment, cream the sugar and the butter in the mixing bowl until light and fluffy, about 5 minutes. Alternately, you can use an electric mixer.
3. Add the vanilla and lemon zest
4. Add the eggs and egg yolk, one at a time, scraping down the sides periodically with a rubber spatula, until incorporated.
5. Over a piece of parchment paper, sift together the flour, cocoa, cinnamon, cloves and salt.
6. Add the sifted flour mixture and the ground almonds to the butter mixture. Stir to combine in mixer.
7. Turn the dough out onto a lightly floured surface and knead until smooth, about 4 to 5 times.
8. Cut 1/3 of the dough with a pastry cutter or knife and wrap in plastic wrap. This will form the lattice on top of the linzertorte.
9. Wrap the remaining dough in plastic wrap. This will form the shell for the linzertorte.
10. Refrigerate both pieces of dough for at least 1 hour.
11. Roll the larger piece dough into a 14-inch long by 10-inch wide rectangle, 1/4-inch thick.
12. Press it into a 9- by 13-inch rectangular baking sheet lined with parchment paper.
13. Refrigerate the pastry shell until firm, about 20 minutes.
14. Spread the raspberry jam in the shell.
15. Roll out the remaining pastry 1/4-inch thick.
16. Cutting strips that are 3/4-inch wide, you will need 6 strips that are 13-inches long and 8 strips that are 9-inches long.
17. Place the dough strips on top of the jam lengthwise and then crosswise, at intervals, to form a lattice.
18. Press the ends into the sides of the pastry shell to seal.
19. Brush lattice strips with egg wash and bake for 45 to 50 minutes.
20. Cool 20 minutes.