Raspberry and Cocoa Linzer Torte

Raspberry and Cocoa Linzer Torte

Serves 12

Named for Linz, Austria, this is one of the oldest known cakes, mentioned in cookbooks as early as 1653. Because chocolate and berries are such a delicious pair, we've added a bit of cocoa to the crust.

Ingredients: 
  • 1 1/2 cup flour, plus more for dusting
  • 1 cup ground blanched almonds
  • 3/4 cup granulated sugar
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt
  • 10 tablespoons cold butter, cut into small pieces
  • 2 egg yolks
  • 1 1/2 tablespoon lemon juice
  • 1 1/2 tablespoon milk
  • 1 cup raspberry jam
  • Powdered sugar, for dusting (optional)
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Method: 

Preheat oven to 350°F. Put flour, almonds, granulated sugar, cocoa, cinnamon and salt into a food processor and pulse to combine. Add butter and pulse until mixture resembles coarse meal; transfer to a large bowl. In a small bowl, beat together yolks and lemon juice then add to flour mixture along with milk and stir with a fork just until mixture comes together.

Press about 2/3 of the dough into an 8-inch tart pan with a removable bottom or spring form pan to form a 1/2-inch-thick crust. (If using a tart pan, crust should reach the top of the pan. If using a spring form pan, crust should reach about 1 inch up the sides.) Spread jam thickly over the bottom of the crust; set aside.

Working on a well-floured surface, use floured hands to roll remaining dough into 3/4-inch-wide ropes. Press ropes into 1-inch-wide strips and lay across tart in a crisscross pattern to form a lattice top. Bake tart until jam is bubbly and crust is just golden brown around the edges, about 40 minutes. Serve tart at room temperature or chilled, dusted with powdered sugar, if you like.

Nutritional Info: 
Per Serving:320 calories (130 from fat), 14g total fat, 7g saturated fat, 60mg cholesterol, 30mg sodium, 45g carbohydrate (2g dietary fiber, 29g sugar), 4g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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