I had two favorite cookies growing up – the famous “Black and White” Cookies and the linzer torte cookie, sometimes referred to as “Lunettes.” I still haven’t replicated the Black and White cookies and many that you can buy today are sickeningly sweet, but I have developed my version of a Linzer Torte. Because making cookies can be tedious, I prefer to make this as an actual torte. The only part that I make from scratch is the rich pastry dough, so the quality of the remaining ingredients that you purchase is everything. If you prefer to make a cookie, you can still use this dough recipe. I made this for my pre-Thanksgiving dinner with family and friends and it was a big hit. It also is great since it can be made a day ahead and any leftovers will keep for several days. The crust may soften a bit, but the taste is uncompromised.
Lisa’s Linzer Torte
Yield: One 9-inch Torte
For Rich Pastry Dough (Makes enough dough for two 9-inch pastry shells)
2 cups all-purpose flour
3/4 cup frozen butter, cut into 1 Tablespoon-size pieces
3 Tablespoons granulated sugar
1/4 teaspoon Kosher salt
3 hard-cooked large egg yolks
1 large egg
Zest of 1 large lemon
3 Tablespoons cold water
For the filling
1o ounces of Raspberry Curd (If you want to make your own, more power to you. I buy a good commercial brand. Since what is available can vary so much, just look for what is available and check the ingredients. The main ingredients should be fruit, eggs, butter and sugar.)
10 ounces of Raspberry Jam (Again, there are so many fine commercial or artisanal jams out there, that this is not something I personally would spend time on making. Whether you choose with seeds or without is purely personal taste. With seeds is more traditional, but it is your choice.)
7 ounces almond paste (I used Odense brand. I like the quality and it rolls out well which is what you need for this recipe.
1 egg yolk plus 1 teaspoon milk or cream
Casting Sugar or Confectioner’s Sugar (Optional)
For the pastry dough
I like to make this in a food processor, but you could make this by hand.
- Using the metal blade, add the flour, butter, sugar, egg, egg yolks, lemon zest, salt and water to the bowl of a food processor.
- Pulse for 15 seconds and then turn on, processing just until a ball of dough starts to form on the blades. Since all flour is different, if you must add a bit more water for this to come together, add a 1/2 Tablespoon at a time and use as little as you can get away with.
- Divide into two dough disks and refrigerate for at least one hour.
Assembling the Torte
- Roll out one dough disk to fit a 9-inch fluted flan pan with a removable bottom. (If you don’t own one of these, you can use a 9-inch pie plate, but I highly encourage you to purchase this pan.) Leave a 1-inch overhang and trim off any excess dough. Fold the overhand under and smooth the top.
- Roll out the almond paste to fit the inside of the pan, not quite coming to the top of the sides. You might need to trim this a bit. Fit the rolled out almond paste into the ie shell. Ideally you will refrigerate the pie shell at this point, but when I made it, I had neither the time nor the space in my fridge to do this step and it was fine.
- Preheat the oven to 350 degrees F.
- When you are ready to bake the torte, fill the shell first with the raspberry curd and then cover that with the jam. Don’t worry if it isn’t perfect and there is some mixing going on of curd and jam.
- Roll out the second disk of pastry into a rectangle and trim it so the ends are straight and even. Using a pastry wheel (straight or fluted) or a knife, cut 1/2 inch strips of dough. You will probably need 8 to 10 strips. Any leftover dough can be made into a simple but delicious cookie.
- Weave the strips into a lattice pattern (YouTube it) on top of a piece of cardboard. Once you have the pattern, you will carefully slide it onto the top of the torte. You can also weave it directly on the torte, but it is difficult to not get jam all over the dough that way. (I am admittedly still working on perfecting my weaving technique which is why I am advising you to YouTube it.) Carefully tuck the ends of the strips, trimming where necessary, under the edges of the bottom crust. Mine isn’t perfect but it was still wonderful so don’t be intimidated! Pinch the two doughs together and smooth it with your fingers.
- Whisk the egg yolk with the cream or milk and carefully brush the strips and outer rim of the torte with the mixture. You probably won’t use it all on this recipe. If you are using casting or sanding sugar, sprinkle it over the strips. Don’t be too anal about this. And if you prefer you can sprinkle confectioner’s sugar on top just before serving, which is a bit more traditional.
- Bake for 23 minutes and then turn the torte. Continue baking until the pastry is golden brown. The jams will be a bit liquidy at this point but will thicken as the torte cools. This took about another 22 minutes in my oven, but ovens vary. Allow to cool completely and then remove from the flan ring and using a thin spatula, carefully remove the bottom. It should slide right off, so don’t use any big or abrupt moves or you will see your torte go flying!