Linzertorte Gluten Free Food

LINZER TORTE (WHEAT FREE, NO REFINED SUGAR)

Linzer Torte (Wheat Free, No Refined Sugar) image

Make and share this Linzer Torte (Wheat Free, No Refined Sugar) recipe from Food.com.

Provided by Bobbiann

Categories Dessert

Time 45m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

2 1/4 cups light spelt flour
1/2 cup ground almonds
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup honey
1/4 cup butter
1/2 teaspoon grated lemon peel or 1/4 teaspoon lemon juice
1 egg
3/4 cup sugar-free raspberry jam or 3/4 cup fruit spread

Steps:

Preheat oven to 350ºF. Combine flour, almonds, cinnamon and salt in a medium bowl; set aside.
Beat honey, butter and lemon peel in a large bowl with electric mixer. Beat in egg until well blended.
Beat in flour mixture at low speed until well blended. Spoon 2/3 of dough onto bottom of 10-inch tart pan with removable bottom. Pat dough evenly over bottom and up side of pan. Spread jam over bottom of dough.
Roll remaining 1/3 of dough on lightly floured surface into 10x6-inch rectangle. Cut into narrow strips and arrange in a lattice design over jam.
Bake 25 minutes or until crust is golden brown. Cool completely on wire rack. Serve at room temperature.

Nutrition Facts : Calories 124.9, Fat 6.3, SaturatedFat 2.7, Cholesterol 27.8, Sodium 82.2, Carbohydrate 20.1, Fiber 1, Sugar 17.1, Protein 1.5

LINZERTORTE

Linzertorte image

My Austrian grandmother made this nutty jam-filled linzer torte only at Christmastime. So did my mother, and now I'm proud to carry on the tasty tradition. It's a great way to end a holiday meal.

Provided by Taste of Home

Categories Desserts

Time 1h5m

Yield 2 tortes (8 servings each).

Number Of Ingredients 12

Ingredients

2 cups all-purpose flour
2 cups ground hazelnuts
1/2 cup sugar
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
Dash ground cloves
1 cup cold butter, cubed
2 eggs, lightly beaten
1 teaspoon grated lemon zest
1-1/3 cups seedless raspberry jam
Confectioners' sugar, optional

Steps:

In a large bowl, combine the first seven ingredients. Cut in butter until mixture resembles coarse crumbs. Add eggs and lemon zest; stir until mixture forms a ball. Divide into fourths. Cover and refrigerate for 3-4 hours or until chilled. , Remove two portions of dough from refrigerator; press each into an ungreased 9-in. fluted tart pan with removable bottom. Spread 2/3 cup jam over each., Between two sheets of lightly floured waxed paper, roll one portion of remaining dough into a 10x6-in. rectangle. Cut six 1-in.-wide strips; arrange in a lattice design over jam. Repeat with remaining dough (return dough to the refrigerator if needed). , Bake at 350° for 40-45 minutes or until bubbly and crust is browned. Cool completely. Dust with confectioners' sugar if desired.

Nutrition Facts : Calories 343 calories, Fat 18g fat (8g saturated fat), Cholesterol 57mg cholesterol, Sodium 145mg sodium, Carbohydrate 44g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.

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