(Shared recipe submitted by Marlene Reisner)
Makes one 10-inch torte, serving 8 to 12
Marlene writes: "I would like to share my husband's family recipe for Linzertorte. This is our traditional Christmas dessert. Over the years, I have introduced this dessert to many friends and relatives on my side of the family. I prepare at least one dozen tortes per holiday season because so many people love this torte but find it a bit challenging to prepare. I consider it a pleasure to share something homemade that I know others appreciate. All my husband's relatives still living in Germany also prepare this for Christmas dessert. They also all approve of the 'American/Dutch' version, which is the same as the German version, and have told me I do a wonderful job."
(Photo provided by Marlene Reisner.)
- 250 grams flour
- 250 grams granulated sugar
- 250 grams finely ground almonds
- 1 tablespoon ground cinnamon
- 1 tablespoon unsweetened cocoa (Marlene prefers Callebaut Dutch-processed)
- 1/8 teaspoon cloves
- 250 grams butter, room temperature
- 1 large egg
- 2 tablespoons Kirschwasser (cherry liqueur, Marlene prefers Schladerer)
- 250 grams seedless red raspberry preserves (can use black raspberry, blackberry, boysenberry or your favorite berry preserves)
- 1/2 teaspoon Kirschwasser
- 1 egg, whisked
Combine flour, sugar, almonds, cinnamon, cocoa and cloves. Place dry ingredients in a mound. Indent center of mound and put in egg and 2 tablespoons Kirschwasser. Cut butter into small pieces and place around dry ingredient mixture. Knead the dry and wet ingredients with hands until well blended and the butter is thoroughly incorporated into the mix. Wrap dough ball in plastic wrap or parchment paper, or place in a covered plastic container. Refrigerate overnight.
Place dough ball on a well floured board and cut off 1/3 of the ball. Set aside. Roll out remaining 2/3 dough ball to fit a 10-inch greased springform pan. With your fingertip, make a small indentation around the inside edge of the pan, about 1/2-inch from the outer edge. Pierce the dough 12 times with a fork.
Stir 1/2 teaspoon Kirschwasser into raspberry preserves. Spread evenly over dough, to the edge of the indentation, remaining about 1/2-inch away from the edge of the springform pan.
On a well floured board roll the remaining 1/3 dough ball to fit the pan. Using a floured knife or fluted edged pastry wheel cutter, cut 12 strips, approximately 1/2-inch wide. To begin the lattice crust, using a long knife or offset spatula, place 6 strips, evenly spaced, across top of preserves, trimming the edges to fit the pan. Using a pastry brush, brush each strip with the whisked egg. Turn the pan a quarter turn and lay the remaining 6 strips across the first 6 strips, forming the lattice. Brush each strip with the whisked egg.
Preheat oven to 350° F. Divide remaining dough into 4 equal pieces. On a well floured board, roll each piece into a rope, about 7-inches long, and place the 4 rope strips, end to end, along the outside edge of the torte, against the pan. Brush with the whisked egg. Bake on the center rack for 60 minutes.
After baking, cool torte on a cake rack. After 15 minutes, run a plastic knife between the edge of the torte and the pan. When torte is cooled to room temperature, remove springform pan and transfer to a cake plate. Slice into 8 to 12 pie-shaped pieces and serve with a cup of coffee.
Notes: The linzertorte can be frozen up to one month.
About Marlene: Marlene is of Dutch descent and her husband was born and raised in Germany. Her e-mail address is email@example.com.