Linzer Schnitten Linzer Cake
Transport your taste buds to Austria with this classic Linzer Schnitten, or Linzer Cake, a delightful treat that combines crumbly nutty pastry with the sweet tang of raspberry jam. This traditional recipe features a rich dough infused with ground hazelnuts or almonds, warm spices like cinnamon and cloves, and the zest of fresh lemon for a fragrant twist. Topped with an eye-catching lattice design and baked to golden perfection, this easy-to-make dessert is as visually stunning as it is delicious. Perfect for holidays, coffee breaks, or afternoon tea, these jam-filled bars can be dusted with powdered sugar for a finishing touch of elegance. Treat yourself to a taste of Old World charm with this quintessential European bake!
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Ingredients
- 300 grams All-purpose flour
- 200 grams Ground hazelnuts or almonds
- 150 grams Granulated sugar
- 200 grams Unsalted butter, cold and cubed
- 2 large Eggs
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground cloves
- 0.25 teaspoon Salt
- 1 whole Zest of 1 lemon
- 300 grams Raspberry jam (or red currant jam)
- 2 tablespoons Powdered sugar (for dusting, optional)
Directions
Step 1
In a large mixing bowl, combine the flour, ground hazelnuts or almonds, granulated sugar, ground cinnamon, ground cloves, salt, and lemon zest.
Step 2
Add the cold, cubed butter to the dry ingredients. Using your fingertips or a pastry cutter, work the butter into the mixture until it resembles coarse crumbs.
Step 3
Beat the eggs lightly in a small bowl and add them to the dough mixture. Mix gently until the dough comes together. Be careful not to overwork the dough.
Step 4
Divide the dough into two portions: 2/3 for the base and 1/3 for the lattice topping. Wrap both portions in plastic wrap and refrigerate for 30 minutes.
Step 5
Preheat your oven to 180°C (350°F). Grease and line a rectangular baking pan (about 9x13 inches) with parchment paper.
Step 6
Roll out the larger portion of dough evenly and press it into the prepared pan to form the base. Trim any excess dough at the edges.
Step 7
Spread the raspberry jam evenly over the dough base, leaving a small border around the edges.
Step 8
Roll out the smaller portion of dough and cut it into strips about 1 cm wide. Arrange the strips over the jam in a lattice pattern, pressing the ends gently onto the edges of the base.
Step 9
Bake the Linzer Schnitten in the preheated oven for 25-30 minutes, or until the crust is golden brown.
Step 10
Remove from the oven and allow the cake to cool completely in the pan.
Step 11
Once cooled, optionally dust the top with powdered sugar before slicing into squares or rectangles and serving.
Nutrition Facts
| Serving size | (1275.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5321.5 |
| Total Fat 296.5g | 0% |
| Saturated Fat 115.3g | 0% |
| Cholesterol 808.6mg | 0% |
| Sodium 842.6mg | 0% |
| Total Carbohydrate 627.1g | 0% |
| Dietary Fiber 37.2g | 0% |
| Total Sugars 325.3g | |
| Protein 75.3g | 0% |
| Vitamin D 180.6IU | 0% |
| Calcium 484.4mg | 0% |
| Iron 27.1mg | 0% |
| Potassium 2191.3mg | 0% |
Source of Calories