Every time we travel and visit new places I normally look for tradition, for those dishes which tell the story of that place. Every place has its own story hidden in some old recipe. Well, I try to read that story through flavors, flavors which help me taking a piece of that place with me back home. This is what happened in Linz. I was dying to take a bite of the traditional cake, the Linzer Torte and I remember how upset I was when I found the pastry shop near my hotel closed. The following day, first thing in the morning I went there to buy it and I couldn’t wait to go back to the hotel so I ate it taking a walk along the Danube. Oh, sweet memories – tasting the finely ground almonds mixed with lemon-infused spices and the sour confiture made my day. That remained the taste of Linz for me.
As these days I miss Austria with its lovely Christmas markets I will go back in a culinary journey baking the Linzer Torte.
I must confess that I made some adjustment to the original recipe but , even though I did so, it was disturbingly delicious 
.
Ingredients:
- 150g unsalted butter
- 250g flour
- 150g powdered sugar
- 100g ground almonds
- 2 eggs
- 1tbs vanilla extract
- lemon zest (from 1 lemon)
- 1 tbs cinnamon
- 1/4 tbs cloves
- baking powder
- a pinch of salt
- 400g raspberry jam
Instructions:
- Preheat the oven to 190° C
- Knead the butter and the sugar together.
- Add the flour, almonds, spices, baking powder and one egg mixing until dough comes together.
- Chill the dough for an hour.
- Divide dough into quarters. Roll three quarters of the dough in a baking pan ( I used one of 24cm) to a thickness of 1,5. Prick down the dough a couple of time with a fork and cover it with the confiture.
- Shape the remaining dough into strips laying them on top of the confiture layer as a grid and on the edges.
- Lightly beat the remaining egg, daub the grid with it and sprinkle with ground almonds.
- Bake for 40 – 45′ until the crust is golden brown and filling is bubbling.
- Remove from the oven and let it cool completely.
Enjoy your Linzer torte !! I definitely enjoyed mine ;)
Hugs and kisses!
xoxo
Ne-am bucurat de calatoria delicioasa.
Si eu prefer mai multa dulceata decat aluat,mai ales daca-i vorba de dulceata de zmeura.
Deja ma gandesc ca ma va bantui o vreme si intr-un final,va fi musai s-o fac.
Ti-o recomand cu mare drag, Clau. Desi e “sora” oarecum cu crostata italiana, aluatul acesta este mult mai fraged iar dulceata acrisoara fac din prajitura aceasta o bunatate.
Minunata reteta iar pozele sunt apetisante rau. Imi place mult aluatul asta. Am facut si eu biscuiti
Pup
Si mie imi place aluatul, Paula. Si am vazut si biscuiteii tai
Si eu ma gandeam sa fac tot cu gem
Foarte fain arata! <3
Multumesc, Gaby <3
Mai c-as sari in masina sa vin pan’ la Milano pentru o felie dar stau cuminte pentru ca sunt sigura ca nu mai ai !
Pupici <3
Flory, tu da-mi de stire cand vii si fac, nu una, doua Linzer
:* <3
Diana,îmi era total necunoscuta prajitura dar arata minunat! Dupa ingrediente sunt convinsa ca e delicioasa.Vreau neaparat sa o incerc!!!
O seara placuta!
Sa-mi spui daca ti-a placut, Violeta. Pupicei
Ce sa mai zic? E una dintre cele mai bune prajituri pe care le-am mincat vreodata. Indiferent de umplutura… brinza, dulceata, nuca sau mac.
Cred ca si cu nuca e nemaipomenita. Uite ce idee mi-ai dat, draga mea :*
O trec pe lista. Arata prea bine.
Pai s-o faci si sa-mi spui cum ti-a placut