Linzertorte Recipe

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Linzertorte
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Ingredients
10
Count
Nutrition
440
Calories
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Ingredients:

  • 1 2/3 cups sliced almonds with skins (6 oz)
  • 1/3 cup sugar
  • 1 stick (1/2 cup) unsalted butter, softened
  • 1 large egg yolk
  • 1/4 tsp salt
  • 1/8 tsp cinnamon
  • 1/8 tsp ground cloves
  • 3/4 cup red-currant jam (8 oz)

Directions:

  1. Grind almonds with half of sugar in a food processor until powdery (be careful not to process to a paste), then transfer to a small bowl.
  2. Add butter, yolk, and remaining sugar to processor and blend, scraping down sides, until light and fluffy. Add ground almonds, flour, zest, salt, cinnamon, and cloves and pulse, scraping down sides if necessary, until a dough forms. (Dough will be sticky.)
  3. Divide dough into 1 one-third portion and 1 two-thirds portion and form each portion into a disk on plastic wrap. Wrap disks in plastic wrap and chill until slightly firm, about 30 minutes.
  4. Put oven rack in middle position and preheat oven to 350°F.
  5. Unwrap larger disk and put in springform pan. Cover surface with plastic wrap and press dough (through plastic wrap) evenly onto bottom and 1/4 inch up side of pan. Discard plastic wrap.
  6. Bake until golden brown, 20 to 25 minutes, then transfer crust in pan to a rack and cool completely, about 30 minutes. Leave oven on.
  7. Roll out remaining dough between 2 sheets of plastic wrap into a 9-inch round, then transfer to a baking sheet and freeze 10 minutes. (Round will be thinner than bottom crust.)
  8. Remove top sheet of plastic and cut dough into 12 (1/2-inch-wide) strips, then freeze strips 5 minutes. Discard any remaining dough.
  9. Spread jam evenly over cooled crust, leaving a 1/4-inch border around edge, then arrange 6 strips 1 inch apart across jam, pressing ends onto edge of crust. Arrange remaining 6 strips 1 inch apart diagonally across first strips to form a lattice with diamond-shaped spaces. (Repair any broken pieces of dough by carefully pressing them together.) Trim edges of all strips flush with edge of pan.
  10. Bake until top is golden brown, 30 to 40 minutes. Cool in pan on rack 10 minutes, then remove side of pan and cool completely.
  11. Cooks' notes: • Dough can be formed into disks 1 day ahead and chilled, wrapped well in plastic wrap. • Torte keeps in an airtight container at room temperature 2 days.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 440.07 Kcal (1842 kJ)
Calories from fat 314.61 Kcal
% Daily Value*
Total Fat 34.96g 54%
Cholesterol 84.26mg 28%
Sodium 88.97mg 4%
Potassium 164.21mg 3%
Total Carbs 30.33g 10%
Sugars 18.96g 76%
Dietary Fiber 2.38g 10%
Protein 6.34g 13%
Vitamin C 6.5mg 11%
Vitamin A 0.3mg 9%
Iron 0.8mg 5%
Calcium 62.2mg 6%
Amount Per 100 g
Calories 449.76 Kcal (1883 kJ)
Calories from fat 321.53 Kcal
% Daily Value*
Total Fat 35.73g 54%
Cholesterol 86.11mg 28%
Sodium 90.93mg 4%
Potassium 167.83mg 3%
Total Carbs 31g 10%
Sugars 19.37g 76%
Dietary Fiber 2.44g 10%
Protein 6.48g 13%
Vitamin C 6.7mg 11%
Vitamin A 0.3mg 9%
Iron 0.9mg 5%
Calcium 63.5mg 6%

* 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

  • 11.2
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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