Linzertorte is a very delicious Austrian tart made with a buttery ground nut crust and a sweet-tart raspberry filling. It's the tart version of Linzer cookies.
While hunkering down for winter storm Nemo, I enlisted my husband, Eddie, to help me make a Linzertorte. As I've mentioned before, Eddie is our resident baker. He has always enjoyed baking and eating desserts, more than I do. He and my youngest son have the sweet tooth in the family. While I prefer a second slice of cheesy lasagna over a slice of cheesecake. Having said that, there are certain desserts that appeal to me - the ones that are a bit more savory, less sugary, and have exciting flavor and texture things happening.
This Linzertorte is a perfect example. The crust is slightly sweet and buttery but what dominates is the heady flavor and crunch of toasted hazelnuts. Add to that sweet and tangy raspberry preserves and I'm craving a cup of hot coffee and a delicious slice.Toasted ground hazelnuts give the crust its wonderful flavor.
The traditional Linzertorte has a lattice top, but we were snowed in for the weekend with lots of time on our hands so we decided to get creative. In the end, I picked this yin and yang heart design for Valentine's Day.
Once the dough is chilled, it's easy to work with.
We didn't have any heart-shaped cookie cutters that were small enough and due to the storm we couldn't get out to shop around. We were stuck using a free-hand method, but I think it worked out well!
This is a delicious dessert for any time of year. You can customize the crust to the occasion. I think the sweet, tart red raspberry hearts couldn't be more perfect for Valentine's day!
This Linzertorte recipe is adapted from a recipe in the The All Around The World Cookbook by Sheila Lukins.
You might also enjoy this recipe for Crescent Almond Cookies, popular in Austria around Christmas.
Here's the Linzertorte Recipe. If you try this recipe I hope you'll come back to leave a comment and a rating. I'd love to know what you think.Print