linzer torte
Linzer Torte is an almond cranberry tart that's the oldest recorded recipe in Austrian history.
The invention of the Linzer Torte is subject of numerous legends, reporting on a Viennese confectioner named Linzer or the baker Johann Vogel, who about 1823 at Linz started the mass production of the cake that made it famous around the world.
This simple recipe is as delightful for dessert as it is for breakfast with a warm beverage.
Linzer Torte
Take 2 cups fresh or frozen cranberries and, in a stock pot, heat gently with:
1/4 teaspoon each: cardamom, cloves, ginger
a pinch of salt
Let this mixture cook slowly, stirring occasionally, for 15 minutes or until cranberries have popped open.
Once cooked, add 2 Tablespoons raw honey and take off the heat.
If you do not have fresh cranberries, use a 4 oz. jar of fruit-juice sweetened jam. Choose raspberry if possible.
Meanwhile, in a mixing bowl, combine:
1 1/2 cups almond flour
1 1/2 cups spelt OR rice flour
1/2 teaspoon cinnamon
1/8 teaspoon cloves
a pinch of salt
Stir to incorporate.
Add 11 Tablespoons (1 1/2 sticks) cold unsalted butter, cut into pieces.
You can substitute 9 tablespoons coconut oil for a vegan version.
Stir to coat the butter pieces with flour.
Make a well in the center and, in that well, add:
1/2 cup maple syrup
1 egg
1 teaspoon vanilla extract
Zest of one lemon
Whisk these together until they are well-mixed.
Slowly mix everything together. Make sure the butter does not melt too much.
Place in the fridge to cool for 15 minutes or so.
Preheat oven to 350 degrees.
Grease a pie plate (8 or 9 inch diameter) with butter or coconut oil.
Remove dough from fridge and roll out between two pieces of waxed paper. You can use an empty wine bottle or a rolling pin.
Place this dough in the pie plate and press in gently.
Fill with the cranberry mixture.
Roll out the second piece of dough in the same way.
Using a sharp knife, cut it into diagonal strips and place them over the cranberry mixture in two opposing layers. You will create a criss-cross pattern like a tic-tac-toe board.
In a small bowl, whisk 1 egg. With a pastry brush, paint egg over the crust like a glaze.
Bake for 40 minutes and let cool 1 hour before slicing.
