‘Torte’ is the German word for cake. It is a cake that is predominately made by using ground nuts in place of some or all of the flour. However, I would compare this Linzertorte it more to a pie. The Austrian town of Linz, located in Upper Austria, is home to this delicious torte and lays claim to the the oldest know cake in the world dating bake to a cookbook circa 1696.
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Gluten-free Linzertorte Recipe
#gluten-freerecipe #linzertorte #austrian #dessert #pie #cake #almonds
ingredients
100 grams brown rice flour
100 grams sweet rice flour 50 grams arrowroot starch/flour 100 grams grounds nuts, almonds or hazelnuts 160 grams granulated sugar 7.5 millilitres cinnamon, ground 12.5 millilitres cloves, ground 1.25 millilitres kosher salt 1160 grams butter, soft 75 grams egg yolks (three to four yolks) the zest of one lemon filling
400 millilitres plum jam, currant jam, cherry pie filling or apricot jam
method
In the bowl on an electric mixer, or by hand, whisk together thoroughly the flours, ground nuts, sugar, cinnamon, cloves, salt. Add the remaining ingredients, mix on low speed until a smooth dough forms.
Set aside one-quarter of the dough; press into a flat disk, wrap in plastic wrap and refrigerate for at least two hours, or up to two days. Repeat with remaining dough. Preheat the oven to 177°C (350°F). Have ready a 23 centimetre (nine inch) two-piece tart pan. The dough should malleable but firm. Place the large piece of dough (the second disk) between two sheets of parchment paper, or poly plastic, Roll out into a circle until five centimetres bigger than the base of the tart-pan. Transfer the dough to the pan. Press into the corners and even up the top edges. Roll the remaining dough, between parchment into a 23 centimetre (nine inch) square. Remove the top sheet of paper and cut the dough into twelve strips of equal width. If the strips are too soft to handle, freeze them until firm. Evenly spread the jam in the crust in the pan. The layer of jam should be about 11/4 centimetres thick (half inch). Carefully arrange half the dough strips on the tart at equal distance from each other; pinch the ends onto the crust. Arrange the remaining strips on top at right angles to the those beneath them, forming a crisscross lattice. If the strips break during handling, simply piece them together; they will fuse during baking. Bake until the lattice is golden brown, about thirty to forty minutes. Let cool completely on a rack. The torte can be wrapped airtight, still on the pan bottom, and stored in the refrigerator for up to one week or frozen for up to one month. Serve chilled. Like what you read? Sign up to our newsletter and find out about posts sooner! How to Comment Anonymously on This Site. Check out this brief and entertaining tutorial from Life After Gluten on how to comment anonymously on a site that uses disqus.
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Affiliate Links Disclaimer Life After Gluten receives a small commission from the sales made through our affiliate links. However, I only promote affiliate products that are relevant to the articles that brought you here. The commissions received through your purchases help maintain this site. Thank you for your support!
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