Name: Linzer torte recipe by Deeksha Kulshreshtha at BetterButter
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: For the dough - 120 grams almonds; 120 grams Pistachios (Secret Ingredient); 250 grams sifted rice flour (Secret Ingredient); few drops of vanilla extract; 200 grams clarified butter (ghee); 180 grams icing sugar or powdered sugar; zest of one medium sized lemon; zest of one medium sized Orange; One egg; pinch of ground cloves; Pinch of cinnamon powder; Pinch of ground nutmeg (Secret Ingredient); 1/2 teaspoon baking powder; Pinch of salt; egg wash ( one egg + 1 tbsp milk+ pinch of salt); For Filling - 500 grams Raspberry Preserve; 100 grams Sultanas or black raisins (soaked) (Secret Ingredient); 50 grams Candied lemon peel (Secret Ingredient); One teaspoon lemon juice

ABOUT Linzer torte RECIPE

A traditional Christmas dessert with an added zing in the filling and extra richness in the crumbly crust. Traditionally Linzer Torte is made from Hazelnuts but I have made this with ground Almonds and Pistachios. With a beautiful lattice design

Ingredients Serving: 6

For the dough - 120 grams almonds
120 grams Pistachios (Secret Ingredient)
250 grams sifted rice flour (Secret Ingredient)
few drops of vanilla extract
200 grams clarified butter (ghee)
180 grams icing sugar or powdered sugar
zest of one medium sized lemon
zest of one medium sized Orange
One egg
pinch of ground cloves
Pinch of cinnamon powder
Pinch of ground nutmeg (Secret Ingredient)
1/2 teaspoon baking powder
Pinch of salt
egg wash ( one egg + 1 tbsp milk+ pinch of salt)
For Filling - 500 grams Raspberry Preserve
100 grams Sultanas or black raisins (soaked) (Secret Ingredient)
50 grams Candied lemon peel (Secret Ingredient)
One teaspoon lemon juice

Instructions

Cream clarified butter and sugar together with a blender. add egg and mix well
Mix rice flour and ground nuts and spices together. We want to make the mixture slightly coarse so will skip the sifting afterwards. Add baking powder.
Add Butter mix and flour mix and knead well. Add zests. Wrap the dough with a cling film and freeze it.
Take the raspberry preserve in a big bowl, add lemon juice and mix well.
Add chopped lemon peel and raisins to preserve. Add a pinch of salt to enhance the flavour.
Take the dough out in 10-15 mins. Divide it in three parts, take two parts and roll out and line a 9 inch greased tart shell which has a removable base.
Spread the preserve evenly on it.
Take the remaining one part of the dough and cut of various patterns to decorate the pie. You can be very creative with this and decorate it with various kind of patterns.
Freeze the pie for 30 minutes.
Brush the pie top with egg wash lightly
Bake the pie in a pre-heated oven at 180 C for about 30 Minutes, keep checking after every 10 minutes to make sure crust doesnt burn.
Once done, take the pie out of the oven and let it cool. Remove the tart from the shell and serve fresh.

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