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.
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
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.
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.
- 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.