This year I graciously gave up the task of cooking this Thanksgiving. While I love preparing a large meal for family and friends, it is quite the task cooking for 30+ people. Not to mention my kitchen is the size of most people’s master bathroom, which makes cooking for parties next to impossible.
I did however, volunteer to make desserts this Thanksgiving since the pies are my favorite part of the Thanksgiving meal anyway. I always love creating a spread of desserts. This year, I though it would be fun to create some non-traditional pies.
This Linzer Torte is a favorite of mine from my time spent living in Switzerland. The crust is a nutty combination of almonds and hazelnuts as well as chock full of warm winter spices. The raspberry jam filling compliments the cinnamon and cloves in the crust beautifully. The smells of this torte baking are better than any store bought candle!
As with any homemade pie, I highly recommend using my favorite butter of all time. Plugrá European Style Butter is creamy and delicious. The slow-churned process creates less moisture content in the butter which results in a perfectly flaky crust. It is my go to ingredient for all of my cake, candy, and pie making.
I hope you enjoy this recipe and add this torte to your holiday dessert table. You will not be disappointed!
- 1 cup almond flour or whole almonds
- 1/2 cup whole hazelnuts
- 1 1/2 cups all-purpose flour
- 2/3 cup granulated white sugar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 14 tablespoons cold unsalted Plugrá butter , cut into pieces
- 2 large egg yolks
- 1 teaspoon pure vanilla extract
- 2 cups raspberry jam
- Powdered sugar for garnish
- Using a food processor, pulse almond flour (or almonds) and whole hazelnuts until finely ground.
- Add flour, sugar, spices, salt, and baking powder and pulse until combined.
- In small increments, add butter pieces, pulsing until small pea size clumps form.
- Pulse in egg yolks and vanilla and process until just combined.
- Once all ingredients have been incorporated, dough should form a ball and no longer stick to the sides of the bowl.
- Separate dough into two balls, one 1/3 of the dough and the other 2/3 of the dough.
- Roll the small dough ball into small disk in between 2 sheets of parchment paper. Refridgerate for 1 hour.
- Press the large dough ball evenly into a buttered 9inch tart or springform pan.
- Pour raspberry preserves over dough and refrigerate for 1 hour.
- Preheat oven to 350 degrees.
- On a lightly floured surface, roll out small dough disk into a 1 inch thick round.
- Using a pastry wheel or pizza cutter, cut the pastry into 1 inch strips.
- Using an offset spatula, gently transfer the strips to the tart pan. Lay half the strips, evenly spaced, across the torte and then turn the pan a quarter turn and lay the remaining strips across the first strips. If strips break, simply press back together.
- Trim the edges of the strips to fit the tart pan.
- Bake the torte for 30-35 minutes at 350 degrees or until the pastry is golden brown.
- Right before serving, sprinkle with powdered sugar.