Ingredients
Units
Scale
- 240 g wheat flour
- 100 g almond meal
- 50 g sugar
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 20 g ground flax seeds
- 40 ml water
- 100 – 200 g red fruit jam
Instructions
- Soak the flaxseeds in 40 ml of water for 5 minutes.
Preheat the oven to 180°C (350°F). Grease a 23 cm (9-inch) removable-bottom tart pan. - Mix the flour, ground almonds, sugar, cinnamon, and soaked flaxseeds with their water in a bowl. Stir until you get a soft dough (add a bit of water if needed).
- Press 2/3 of the dough into the prepared pan to form the base crust, ensuring an even thickness.
- Spread the raspberry jam evenly over the crust.
- Roll out the remaining third of the dough and cut into strips. Arrange them in a lattice pattern over the jam.
- Bake in the preheated oven for 30 to 35 minutes, or until the crust is golden brown.
- Let the Linzer Torte cool completely, then serve and enjoy!
Notes
I recommend trying this recipe with different jams to find your favorite option. Personally, I love using strawberry or other red berry jams because they bring vibrant colors and delicious flavors that pair perfectly with the cinnamon and almonds.
- Category: Dessert
- Cuisine: Alsatian
- Diet: Vegan