Authentic Swiss Linzertorte recipe featuring spiced hazelnut shortcrust pastry, rich raspberry marmalade, and a classic golden lattice crust.
Classic Swiss Linzertorte
Authentic Swiss Linzertorte recipe featuring spiced hazelnut shortcrust pastry, rich raspberry marmalade, and a classic golden lattice crust.
Equipment
- 26 cm Springform Pan
- Rolling Pin
- Baking Parchment Paper
- Pastry Wheel or Knife
- Pastry Brush
Ingredients
- 200 g all purpose white flour
- 3 g baking powder approx. 1 level teaspoon
- 125 g granulated sugar
- 1 packet vanilla sugar approx. 8 g, plus a pinch of fine salt
- 1/2 vial bitter almond extract approx. 1 ml
- 1 pinch ground cloves
- 1 level teaspoon ground cinnamon
- 1 egg white for the dough
- 1/2 egg yolk for the dough
- 125 g cold unsalted butter cut into small cubes
- 125 g unpeeled finely ground almonds or hazelnuts
- 4 tablespoons firm raspberry jam or marmalade about 225 g
- 1/2 egg yolk whisked for brushing the lattice crust
Instructions
Preparation and Baking
- Mix all dough ingredients together into a smooth, cohesive dough.
- Shape into a dough ball and divide it in half. One half is for the bottom base and the other half is for the strips (streifen) on top.
- Flatten the first half and place it into the bottom of a parchment lined springform pan (approx. 26 cm).
- Add the raspberry marmalade (4 tablespoons, about 225 g) and spread it evenly over the dough base, leaving a small margin around the edge.
- Flatten the second half of the dough, cut it into strips (streifen), and lay them on top of the marmalade in a crisscross lattice pattern.
- Brush the strips with the whisked egg yolk and bake at 180Β°C (350Β°F) for about 35 to 40 minutes until golden brown. Allow to cool completely in the pan before releasing the springform ring.
Notes
Baking and Ingredient Notes:
- Ground almonds: Unpeeled ground almonds or hazelnuts provide the authentic speckled crumb and rich nutty flavor.
- Bitter almond aroma: Half a vial (approx. 1 ml) provides the traditional bakery fragrance without overpowering the warming notes of cinnamon and clove.
- Raspberry marmalade: A firm, high fruit raspberry preserve (about 225 g / 4 tablespoons), such as Swiss Belle Journee Schweizer Himbeeren, retains its shape under oven heat and balances the buttery crust.
- Batch yield: The photo showing the finished cakes depicts the yield when making twice as much of the recipe.
Viel lecker!!!