Linzertorte Recipe

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Linzertorte
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Ingredients
13
Count
Nutrition
481
Calories
Total time
70
Minutes
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Ingredients:

Directions:

  1. Process toasted almonds in a food processor until very fine but before it turns oily and into butter. Combine ground almonds, flour, lemon zest, cinnamon, cloves, salt in a bowl.
  2. Put butter and sugar in mixer bowl and beat for several minutes until light and fluffy, scraping down sides as necessary. Add egg yolks and mix to combine. Add in flour mixture and mix until combined.
  3. Take dough and divide in half, flattening each into a disk. Wrap each disk in plastic and chill in refrigerator until firm, at least half an hour and up to overnight.
  4. Preheat oven to 350 degrees. Take a 9 springform pan and butter the bottom and sides well.
  5. Take one of the dough disks out of the refrigerator (if it's been in there overnight, you may have to let it sit for a few minutes to soften up). Press into the bottom and up the sides of the springform pan, aiming for a thickness of a little less than 1/4 everywhere. Use a knife to trim the dough around the sides so it is even.
  6. Fill bottom with pie weights. Bake dough in oven for about 15 to 20 minutes until the crust is set and the center is still slightly moist. Remove pie weights and bake in oven for about 5 more minutes until the center is dry is well. Cool on a wire rack to room temperature.
  7. When the shell is cool, take the second disk of dough out and roll to thickness of 1/4 . If the dough gets too soft, you may need to return to the fridge to let it firm up.
  8. Whisk red currant preserves and lemon juice together in a bowl until smooth. Spread evenly into the shell.
  9. Trim the second disk of dough into a square and cut into 10 strips, each 3/4 wide. Use the strips to make a lattice pattern over the preserves, five in each direction. (to get a basket weave effect, place three strips in one direction - one down the center, two at the ends, then rotate 90 degrees and place three more in the same fashion. Rotate 90 degrees and place two more strips between the first three strips, then rotate 90 degrees and place the last two strips in the same fashion). Trim the strips off at the shell edge and press into the shell to secure. Again, if the strips start getting soft and tearing, put back in the fridge for a while.
  10. Beat the egg yolk with a tablespoon of water to make an egg wash and brush over the lattice. Sprinkle the sliced almonds over the top.
  11. Bake in the oven until the preserves are bubbling, about 45 minutes. Cool on wire rack for about 10 minutes, then run a knife around the edge of the torte and loosen the ring. Let the torte finish cooling on the rack.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 480.99 Kcal (2014 kJ)
Calories from fat 298.13 Kcal
% Daily Value*
Total Fat 33.13g 51%
Cholesterol 96.08mg 32%
Sodium 585.51mg 24%
Potassium 239.24mg 5%
Total Carbs 40.25g 13%
Sugars 13.64g 55%
Dietary Fiber 5.09g 20%
Protein 9.41g 19%
Vitamin C 5.2mg 9%
Vitamin A 0.2mg 7%
Iron 2.5mg 14%
Calcium 133.6mg 13%
Amount Per 100 g
Calories 416.35 Kcal (1743 kJ)
Calories from fat 258.07 Kcal
% Daily Value*
Total Fat 28.67g 51%
Cholesterol 83.17mg 32%
Sodium 506.83mg 24%
Potassium 207.09mg 5%
Total Carbs 34.84g 13%
Sugars 11.8g 55%
Dietary Fiber 4.4g 20%
Protein 8.14g 19%
Vitamin C 4.5mg 9%
Vitamin A 0.2mg 7%
Iron 2.1mg 14%
Calcium 115.7mg 13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.6
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium

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