Moms Cookbook

Linzertorte

Mom's big-batch Linzertorte: a spiced cocoa and ground-hazelnut dough with kirsch, filled with raspberry jam and topped with cut-out shapes. The dough is split into about 4 portions, enough for about 4 tortes.

Makes
48 servings

Instructions

  1. Knead everything into a dough in a food processor or by hand (with the mixer's dough hooks if you make a smaller amount).

  2. Divide the dough into about 4 portions, press each flat to 2 cm in cling film and chill for about 1 hour.

  3. Roll a portion of dough straight out onto the base of the greased tin, keeping a part of the dough back. From that, shape 3-4 rolls as needed and press them on as a rim. Roll out the rest and cut out various shapes.

  4. Prick the base with a fork so it doesn't bubble, then cover it with raspberry jam. Lay the cut-out shapes on top.

  5. Stir an egg yolk with 1 tbsp cream or milk and brush the rim and the shapes with it.

  6. Bake at 175 °C for about 30-35 minutes.