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Marge’s Linzer Torte – For Fainting

January 14, 2018 By Jittery Cook 4 Comments

Hello butter! Hello sugar! Hello raspberry jam! I’m thrilled you can all join me for Marge’s Linzer Torte — For Fainting! Thank goodness spectacular homemade desserts don’t cross my path too often, but when they do they stick out like a sun-sweetened plum.

Marge Greenberg says she doesn’t know why so many ingredients have been inserted into Linzer Torte recipes; her mom’s version is deadly simple and divinely toothsome. From the perfect buttery, nutty, moist and crumbly crust to the thin layer of tart and sweet raspberry goodness, be grateful that this linzer torte is freezer friendly so you can parse it out without overindulging.

Close up - After cooking Linzer Torte: Browned Torte in 9x13-inch metal baking pan, covered with raspberry jam and dotted with browned puffs of dough resembling clouds.

Marge’s Linzer Torte – For Fainting

  • 1/2 lb butter, room temperature
  • 1 c sugar
  • 1 1/2 c ground almond – ground in food processor, not too fine
  • 2 c all-purpose flour
  • 1 lightly whipped egg yolk
  • 1/2 t salt

Ingredients for Linzer Torte: sugar, flour, butter, raspberry jam, 1 egg, almonds

Preheat oven to 375F.

In a large mixing bowl, cream butter and sugar together, then gradually mix in the almonds and flour. Combine the yolk and salt, then add them to the dough, mixing well.

Cover a 9 x 13-inch pan with parchment paper and place dough onto pan, reserving a small ball to use as topping. Use your palms and fingers to press the dough flat and even in the pan.

Before cooking Linzer Torte: Dough in 9x13-inch metal baking pan, covered with raspberry jam and dotted with puffs of dough resembling clouds.

Marge’s Linzer Torte Topping

  • 1/2 c raspberry jam
  • small ball of dough
  • 1 lightly whipped egg white

Cover the dough with a layer of raspberry jam, then dot with the remaining dough. Brush egg white on dough dots. Bake for 20-25 minutes, until the jam is bubbly and the crust is browned. When done, remove Linzer Torte by lifting parchment and place it on countertop or cooking rack. When cooled, cut into 24 square bars. Freezes well.

After cooking Linzer Torte: Browned Torte in 9x13-inch metal baking pan, covered with raspberry jam and dotted with browned puffs of dough resembling clouds.

Marge’s Linzer Torte – For Fainting Print Ready Recipe

Final notes:

  • There’s so much variety in styles of Linzer Tortes, such as these pies and these bars.
  • And there are so many Linzer Torte recipes to share. Take a peek at these by Smitten Kitchen and Heike Castronovo.
  • You could also go all the way to Linz, Austria in search of the perfect Linzer Torte.

Close up - After cooking Linzer Torte: Browned Torte in 9x13-inch metal baking pan, covered with raspberry jam and dotted with browned puffs of dough resembling clouds.

 

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Comments

  1. Lynda says

    January 14, 2018 at 9:10 am

    Delicious!

    Reply
    • Jittery Cook says

      January 14, 2018 at 9:13 am

      Thanks for taste testing Lynda! It’s a foolproof recipe!

      Reply
  2. Diane says

    January 14, 2018 at 1:26 pm

    Love the simplicity of that! need no convincing it would taste fab!

    Reply
    • Jittery Cook says

      January 14, 2018 at 1:34 pm

      I agree Diane. Simple and fun to throw together.

      It’s so rare for me to rave about a dessert. But this Linzer Torte stole my heart!

      Reply

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