Raspberry Linzer Torte Recipe - Recipe Center - Raley’s Family of Fine Stores

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Raspberry Linzer Torte
1/2 cup chopped hazelnuts toasted
1/3 cup sugar
6 tbsp. butter softened
1 egg yolk
3/4 tsp. lemon extract divided
1 cup flour
1/4 tsp. cinnamon
2/3 cup raspberry jam
Prep time: 10 minutes, Cook time: 35 minutes

Preheat oven to 350°F and spray a 9-inch tart pan with a removable bottom with nonstick cooking spray. Combine hazelnuts and sugar in a blender or food processor and pulse until nuts are finely chopped. Beat butter until fluffy; add egg yolk and 1/2 tsp. lemon extract. Stir in flour, cinnamon and hazelnut mixture. Set aside 1/2 cup of the pastry mixture; press remaining pastry into the bottom and up the sides of the pan. Stir remaining 1/4 tsp. extract into jam and spread over pastry. Crumble reserved crust mixture over jam, being sure to leave some spaces where the jam can shine through. Bake for 35 minutes or until top is golden brown. (Jam will set as it cools.) Allow to cool for at least 1 hour, then cut into wedges.

Makes 8 servings.

*To toast chopped hazelnuts, cook on a baking sheet at 375°F for 5 to 10 minutes, checking and stirring frequently. Or, cook in a small skillet over medium heat for about 5 minutes, stirring frequently until golden brown.
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