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With its instantly recognizable elaborate lattice top and delectable jam filling, the Austrian Linzer torte is deemed the oldest torte with a geographical designation in the world. It consists of two layers of shortcrust dough flavored with nuts and spices – one layer serving as the bottom and sides of the cake and the other as a decorative latticework top — and a layer of tart preserves as filling, which provides contrast and balance to the mellow flavor of the dough. The original recipe calls for redcurrant jam, but raspberry or even apricot jam can be used in its place. The assembled cake is brushed with an egg wash for color and sprinkled with almond flakes for extra crunchiness.
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Adapted from the 1653 manuscript of Countess Anna Margarita Sagramosa this is the earliest known Linzer torte recipe. The pastry is flavored with almonds, and the spices are put only in a third of the dough which used as a decorative top layer. Sweeter versions of jam are used, unlike today when tart fruit jams predominate. When baked, the torte should be left to mature for two days.
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Published by the Austrian Tourist Board, the recipe consists of hazelnut and spice flavored shortcrust pastry in two layers, one as a bottom, and the other as a decorative top layer. With redcurrant jam in the middle and the optional wafers, the torte is finished off with a coating of a beaten egg and almond flakes sprinkled over the top. When baked and cooled, the torte should be dusted with confectioners' sugar.
PREP 1h
COOK 1h
RESTING 1h
READY IN 3h
4.4
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Adapted from the 1653 manuscript of Countess Anna Margarita Sagramosa this is the earliest known Linzer torte recipe. The pastry is flavored with almonds, and the spices are put only in a third of the dough which used as a decorative top layer. Sweeter versions of jam are used, unlike today when tart fruit jams predominate. When baked, the torte should be left to mature for two days.
140g (5 oz) freshly grated almonds, peeled or unpeeled
140g (5 oz) clarified butter
140g (5 oz) butter
140g (5 oz) sugar
2 eggs, 2 yolks
300g (10.5 oz) flour
spices (cinnamon, clove), to taste
quince or peach marmalade, as needed
Beat the two types of butter until bubbly and creamy; add the almonds and then whole eggs. Now, add the yolks one by one and mix in the sugar. Lastly, add the flour. The dough should be medium consistency, not too tough or too soft.
Place 2/3 of the dough in a greased pan and generously coat it with quince marmalade.
Combine the remaining dough with spices, and if the dough becomes too soft, add some flour, then leave it to rest in a cool place for an hour.
Form rolls and arrange them in a diamond-shaped grid pattern on top of the torte.
Bake the torte in a preheated oven at 175°C/350°F for an hour.
When baked, leave to rest for up to two days.
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