Sprinkle with icing sugar to serve in thin wedges.ġ tsp cherry brandy (or other fruit liqueur or vanilla essence) Allow to cool then remove carefully from pan. Bake for about 40-45 minutes or until just golden, at 180º C (350✯).
Brush the edging strip/s with the rest of the yolk and arrange the flaked almonds on it. Shape remaining dough into thin strips, weave into a lattice over the jam, setting aside a strip or two long enough to cover the edge. Brush the lattice with egg yolk and lay the remaining strip/s all around the edge of the crust. Spread red currant jam over the dough, leaving the edges uncovered. Remove from the fridge and divide dough into two portions - a large one about 3/4, and a smaller one. Roll out the larger piece to a thickness of about 1.5 cm (~1/2 inch) and fit on a 22-cm (~10-inch) springform baking pan or tart tin with removable bottom. Knead briefly and quickly shape dough into a ball, wrap, and chill for 30 – 60 minutes. Mix in powdered hazel nuts, egg, and flavourings. Mix in the flour sifted together with the baking powder. Here are two recipes for Linzer Torte: the Austrian one is adapted from the Linz city website the German one I translated and adapted from the magazine Mein Schönes Land Nov-Dec 2011. The Austrian version is pale and uses flaked almonds to edge the pastry. The version that I use includes a bit of cocoa in the crust. Whether it is originally Austrian or Italian, the basic ingredients are a rich pastry crust of ground nuts and a filling of good quality preserves. It was once considered the oldest recorded confectionery, with a recipe for it dated 1696 in the Austrian National Library, until a researcher found an older similar recipe recorded in Verona, Italy. The other is that it is named after a baker surnamed Linzer.
One is that it is named after the city of Linz in Austria. There are two versions of the origin of the name of this tart that is frequently made for Christmas in Austria, Switzerland, Hungary, and Germany. Though I could’ve used a sieve of course to exclude them. I decided not to use raspberry as I don’t fancy the pips in between my teeth. I couldn’t decide whether to use traditional raspberry or apricot or cherry (not so common) filling – so I used apricot in the centre and cherry along the sides. I only have a small round one so used a rectangular one instead. My friend’s family uses a large round tart tin with a removable bottom. I had wanted to shape the leaves like holly, but found it too fiddly doing it free-hand without a mould. It is the decorative use of cut-out leaves and balls instead of the usual woven lattice or stars.
But I thought of sharing what distinguishes the family’s Linzer Torte from all others. I’m afraid I don’t have my friend’s permission to share the recipe with you. The recipe was written down in a lovely album by her grandmother herself. I tried to recreate a Linzer Torte one Christmas according to the recipe handed down from a dear friend’s southern German grandmother. I shall have to content myself with keeping my head on one plane and looking through past efforts at creating Christmas goodies. So today I shall be a good (read “patient”) patient. As soon as I start moving about in different directions, like you do when you have to take out a pan from a low shelf or stoop to put in something in the oven, I get dizzy and wobbly. I should be making all sorts of Christmasy treats now but with tonsillitis and a bad cold, my head is not up to it.
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