Austrian Linzer Torte

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Published on dessert spring summer fall winter

The perfect winter pie to use up some of those jars of jam piling up.

Ingredients

  • 100 g butter, room temperature
  • 50 g sugar
  • 1 pinch salt
  • 1 egg
  • 1 tbsp rum (or kirsch)
  • 1 tsp cinnamon
  • 1 tsp cocoa powder
  • 100–120 g almond (or hazelnut) powder
  • 0.5 tsp baking powder
  • 120 g flour
  • 200 g jam (raspberry, strawberry, fig)

Instructions

  1. In a bowl, combine the butter, sugar, and salt, and strongly mix with a big wooden spoon until creamy.
  2. Add the egg, rum, and mix some more.
  3. Add the spices, cocoa powder, hazelnuts, baking powder, and flour. Mix well, store in a closed tupperware and refrigerate for at least 2 hours — overnight works great as well.
  4. Preheat the oven to 180 °C. Line a 20 cm pie pan with baking paper.
  5. Roll out the dough to a thickness of 5 mm. Line the pan with the dough and trim off any excess. Press the dough inwards to form a fairly thick edge (about 1 cm). Prick the bottom with a fork.
  6. Roll out the dough to a 2–3 mm thick layer and cut out shapes of your choice using cookie cutters. Spread a layer of jam on the base (about 5 mm). Place the shapes on top of the jam.
  7. Bake the pie for approximately 30 minutes. Remove it from the oven and let it cool on a wire rack.
  8. Before serving, optionally dust the pie with a little powdered sugar.

Adapted from this original recipe