The best delicious Traditional Linzertorte recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Traditional Linzertorte recipe today!
Hello my friends, this Traditional Linzertorte recipe will not disappoint, I promise! Made with simple ingredients, our Traditional Linzertorte is amazingly delicious, and addictive, everyone will be asking for more Traditional Linzertorte.
What Makes This Traditional Linzertorte Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Traditional Linzertorte.
Ready to make this Traditional Linzertorte Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
1 1/2 c Butter
1 1/4 c Confectioner’s sugar,
-divided
1 Egg
1 1/2 c Ground hazelnuts or pecans
1/2 ts Cinnamon
1 pn Salt
2 3/4 c Sifted flour
2 c Raspberry jam, divided
2 ts Lemon juice
Cream butter, 1 cup of the sugar, and egg together in mixer bowl. Beat
until light and fluffy. Set aside. Mix nuts, cinnamon, and salt together in
small bowl. Stir flour by hand into reserved creamed mixture alternately
with reserved nut mixture. Chill dough for 2 hours.
Preheat oven to 375 degrees. Turn dough out onto lightly floured board.
Roll out dough 1/4 inch thick. Line bottom and sides of 10-inch glass pie
pan with 3/4 of the dough to make a shell. Set aside.
Mix 1 1/2 cups of the jam and lemon juice together in small bowl. Spread
over reserved shell. Roll out remaining dough to make lattice top. Bake for
40 minutes, or until top is lightly golden. Cool.
Fill in-between lattice spaces with remaining raspberry jam. Sprinkle with
sugar.
Yields
12 Servings
Leave a Reply