![]() ![]() Resume processing until light and fluffy.Īnd mix on pulse until the dough just comes together, no more.Īs you can see, the dough will be VERY soft at this point. Set aside.Īs for the brown sugar and butter, throw them directly into the bowl of your food processor.īeat the butter and brown sugar until well combined and creamy. In a small measuring cup, whisk together the milk, egg, egg yolk and vanilla extract. In a large mixing bowl, combine the flour, almond flour, cinnamon, baking powder and salt. Only next time, I’ll wait until it’s a little cooler out. And I know I’ll be making it many, many more times again in my lifetime. But trust me, it’s all VERY MUCH worth the effort in the end. Linzer Torte definitely sits very high on my list of favorite pies. So yeah… you might want to plan ahead if you need to make the pie for a specific event. On day three, you FINALLY get to eat the pie (if you were patient enough to wait that long).On day two, you make the pie (then IDEALLY chill overnight).On day one, you make the dough (then chill overnight, MANDATORY!). ![]() The other thing that you need to know is that this pie needs to be made over the course of several days: There’s never really much you can do against that. So yeah… perhaps it’s best that you save the project for a day when it’s not so hot out. That was not the most brilliant idea, I’ll admit… in fact, I came *this* close to not sharing this recipe, because I had to work SUPER fast and felt I wasn’t able to take all the pictures I wanted to take. That holds ESPECIALLY true if it happens to be two hundred trillion degrees out, like it was when I decided to whip this one up. As such, you need to chill it for a full day before you can use it and then you also need to keep it chilled while you’re working on the actual pie. I feel I should extend a couple of warnings before we get started with this project. First, the dough is seriously tricky to work with because it really is super soft. What’s the problem with that, you ask? Well, it’s a pie… and pie equals a fair amount of work. Really, you have to taste it to believe it.īe warned, though: Linzer Torte is a delicious yet super simple (in presentation, not execution!) Austrian classic tart that’s unlike any other pie out there. Try it once, you’ll be hooked for life! Made primarily from butter, brown sugar and ground almonds, the pastry is sweet, nutty, light and delicate, just like a soft cookie, and it’s packed with so much flavor, it’ll make your heart sing. Just look at how thick the thing actually is! Most of the cake’s interest comes from the crust. The filling (if we can call it that, since so very little of it is being used) just makes a very modest contribution to the flavor department. In fact, with Linzer Torte, it’s the crust that actually MAKES the cake. The pie crust itself (which, ironically, is what usually requires the most work and contains the most calories) is, for lack of a better word, uninteresting.īut Linzer Torte is a completely different story! This pie is TOTALLY worth making spending hours cursing while I dirty up the entire kitchen and send flour flying all across the floor (hey, I’m really not good at making pie, what can I say?) I find they’re way too messy to make, take way too much time and usually aren’t really worth the trouble. To me, with most pies, the really, truly interesting part would the filling. ![]() With its scrumptious nut based pastry and thin layer of fruit preserve, Linzer torte is a simple but delicious Austrian classic unlike any other! ![]()
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