As for the filling you can use any jam or preserve that you like usually any type of currants or berries is used. I used blueberry jam which I made myself but you use store bought jam too.
Linzer torte can be prepared a day ahead as it will develop in flavor and enhance.
To know how to make it please watch this video:
Ingredients:
- 1 1/2 cups flour
- 1 cup walnuts
- 1/4 cup almonds
- 1 cup sugar
- 1 tbsp cocoa powder
- zest of 1 lemon
- 1/2 tsp cinnamon
- 1/8 tsp ground cloves
- 1/4 tsp salt
- 200 grams butter at room temperature cut into cubes
- 2 egg yolks
- 1 tbsp lemon juice
- 1 tbsp milk
- 1 cup blueberry jam, to make it I used:
- 2 cups frozen blueberries
- 1 cup sugar
- 1 tbsp lemon juice
Tips:
- If you are making your own jam it is preferred that you make a day before so it has enough time to cool down.
- When mixing the butter with the flour mixture use a knife or a pastry blender so as to not overwork the dough and ruin the final texture.
- After preparing the dough, divide in half an wrap each half in nylon wrap and then place it in the fridge at least for an hour but up to overnight.
- You should use a spring-form pan or spring-form pie pan. Butter the base and place a parchment paper.
- After spreading the first half of dough as a base place in the freezer for 10 mins before brushing with the white egg wash and then bake at a preheated oven at 180 C for 15 mins.
- The baked base should cool completely before proceeding.
- Let the second half of dough stand at room temperature for 5 mins before rolling it out on a bench top dusted with flour.
- Place the strips of dough in a lattice pattern as shown in video and photos.
- Bake the torte in a preheated oven at 180 C for 45 mins.
- Cool completely before cutting and serving.