linzer torte
I think if you were to rank foods in order of how intimidating they are to cook, at the bottom of the list would be stuff you throw together any night of the week without a recipe, the top would be basically anything has ever made and then maybe, just barely a notch below would be a dish that someone you love and respect makes so perfectly that you consider it to be “their” recipe. It feels almost wrong to make someone else’s signature dish, to meddle. It’s their thing, not yours, thus there’s clearly no way you could do it justice. I mean, sure there’s something else you could contribute to the holiday baking curriculum, maybe one of favorites instead?
Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Raspberry | 1 cup (123g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cloves | 1 tsp ground (2g) | 7 |
| Almond | 1 almond (1.2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 1/2 cups (1 pound) shelled walnuts
- 3 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves (I halved this, using only 1/4 teaspoon)
- 1/4 to 1/2 teaspoon table salt (Heatter says 1/4, I really prefer this with 1/2)
- 2 1/2 sticks cold, unsalted butter, cut into chunks
- 1 2/3 cup granulated sugar
- 1 egg pus one egg yolk
- Finely grated zest of 1 lemon
- 1/4 cup fine, dry breadcrumbs
- 2 cups seedless raspberry jam
- 1 egg yolk
- 1 teaspoon water
- 2/3 to 1 cup slivered almonds (julienne-shaped pieces) (optional)