1) The Linzertorte was invented in Linz, Austria.
2) I have listed two recipes.
. . . one from our Austria hotel (torte)
. . . one from our Hungarian hotel (cookie)
Classic Linzertorte: (Sofitel-Austria Hotel)
1/2 cup Old fashioned rolled oats
1 large Egg
1/3 cup Whole blanched almonds
1 tablespoon Lemon zest finely grated
1 cup All purpose flour
1 teaspoon Almond extract
1/2 cup Granulated sugar
Confectioners Sugar for garnish
1/2 cup Unsalted butter chilled, cut into small pieces 1 10 Oz Jar
Raspberry Jam for filling
... Preheat oven to 350 F. Spread oats and almonds on a baking sheet.
... Toast, turning occasionally, for about 5 minutes. Cool completely.
... In a blender or food processor fitted with a metal blade, process oats and almonds until finely ground.
... In a large bowl, combine oat mixture, flour and sugar, mix well.
... Using a pastry blender or 2 knives, cut in butter until coarse crumbs form.
... Add egg, lemon zest and almond extract, stirring, until a dough forms.
... Shape dough into a disk, wrap in plastic wrap and chill for 2 hours.
... On a floured baking sheet, using a floured rolling pin, roll one third of the dough into a 11" round.
... Chill on baking sheet for 30 minutes.
... On another floured baking sheet, using a floured rolling pin, roll remaining dough into a 12" round.
... Chill on baking sheet for 10 minutes.
... Fit smaller dough round into a 10" tart pan, fill with jam.
... Cut remaining dough into 1/2" wide strips.
... Arrange strips in a crisscross pattern over jam.
... Trim strips flush with crust and press to adhere.
... Bake until golden, about 30 minutes.
... Place torte on a wire rack and cool completely.
... Sprinkle with confectioners' sugar.
Linzertorte Cookie (New York Palace, Budapest)
3/4 cup butter, softened
1 cup white sugar
1 egg
1 teaspoon lemon zest
2 cups all-purpose flour
3/4 cup blanched slivered almonds, ground
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 cup raspberry jam
... Preheat oven to 350 degrees F (175 degrees C). Grease an 11"x7" baking pan.
... In a medium bowl, cream together the butter and sugar.
... Beat in the egg and lemon peel.
... In another bowl, stir together the flour, almonds, cinnamon and cloves.
... Gradually stir the dry ingredients into the creamed mixture.
... The dough will be stiff, so you may need to knead it by hand to get it to come together.
... Press half of the dough into the bottom of the prepared pan.
... Press half of the dough into the bottom of the prepared pan.
... Spread the preserves over the crust.
... On a lightly floured surface, roll the remaining dough into long rope about 1/2" in diameter.
... Place lengths of the rope across the top of the jam in a lattice pattern over the preserves.
... Bake 40 minutes or until top is golden.
... Cool in pan on wire rack.
... Cut into 2"x1" bars.
