Brown Linzertorte: Linzertorte Braun

May 08, 2023May 8, 20230 1
Brown Linzertorte: Linzertorte Braun, a traditional Austrian dessert that everyone loves.
in Dessert

Prep

30 min

Cook

50 min

Ready In

120 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 1/2 cups all-purpose flour
1 1/4 cups hazelnuts , toasted and peeled
1 cup sugar
1 tablespoon cocoa powder , preferably Dutch-processed
1 grated lemon , zest of
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon salt
14 tablespoons unsalted butter , at cool room temperature
2 large egg yolks
1 tablespoon fresh lemon juice
1 large egg white
1 pinch salt
1 1 cup red currant preserves or 1 cup seedless raspberry preserves
1 tablespoon milk
1 large egg yolk
3 tablespoons sliced almonds , for garnish
confectioners ' sugar , for garnish

Nutrision Information

Servings Per Recipe
8
Calories
506
Sugar
36g
Fat
29g
Brown Linzertorte: Linzertorte Braun is a traditional Austrian dessert made with a sweet and crumbly hazelnut crust and filled with a sweet and tangy red currant or raspberry preserve. This dessert is perfect for special occasions and holidays, such as Christmas or Thanksgiving. The recipe can be made ahead of time and stored in the refrigerator for a few days. This dessert is deliciously sweet and tangy and everyone loves it. The hazelnuts in the crust give it a unique flavor and texture. It's a perfect dessert for any occasion.

Instructions

1.In a food processor, grind the hazelnuts with 1/4 cup of the flour to a fine powder.
2.In a mixing bowl, combine the hazelnut mixture with the remaining flour, sugar, cocoa powder, lemon zest, cinnamon, cloves, and salt. Mix well.
3.Add the butter and mix until it forms a dough. Beat in the egg yolks and lemon juice until well blended.
4.Shape the dough into a disk and wrap in plastic wrap. Chill for at least 1 hour.
5.Preheat the oven to 350°F. Roll two-thirds of the dough into a circle and press it into a 9-inch tart pan.
6.In a small bowl, whisk together the egg white and salt. Brush the bottom of the crust generously with egg white mixture. Spread the red currant or raspberry preserves over the crust.
7.Roll the remaining dough into a rope and press it onto the edges of the tart. Brush the edges with milk.
8.Beat the remaining egg yolk with 1 tablespoon of water. Brush the top of the tart with the mixture. Sprinkle sliced almonds on the top of the tart.
9.Bake until golden brown and firm to the touch, about 50 minutes. Let cool on a wire rack.
10.Dust with confectioners' sugar before serving.

PROS

Deliciously sweet and tangy dessert that everyone loves.

Perfect for special occasions and holidays.

Can be made ahead of time and can be stored in the refrigerator for a few days.

CONS

High in sugar and fat content, should be enjoyed in moderation.

HEALTH & BENEFITS

Hazelnuts in this recipe are rich in healthy fats, fiber, protein, and various vitamins and minerals.
Red currant is a good source of vitamin C and antioxidants, which are beneficial for overall health.

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