Linzer Torte With Cinnamon Hazelnut Crust – a delicious recipe with hazelnuts, flour, brown sugar, ground cinnamon, cold butter, egg yolks. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 375u00b0F. Grease and flour 6 - 2 inch tart pans.
2
Spread hazelnuts on a baking tray and toast in oven for 5-10 mins. Transfer to a clean tea towel and roll round, rubbing gently to rub off skins.
3
Transfer nuts to a food processor and pulse until fine crumbs are formed. Add flour, sugar and cinnamon. Add butter and pulse until mixture resembles fine breadcrumbs. Add egg yolks and pulse until just combined. Chill for 20 mins.
4
Divide pastry into 6 pieces. Roll out each piece of dough and use to line tart pans. Trim. Reserve trimmings. Prick bases with a fork and fill with jam. Roll out pastry trimmings on a floured work surface and cut into 1/3 inch strips. Lattice strips over tarts, pressing edges gently to seal. Bake for 20-30 mins, until pastry is lightly browned.
5
Serve warm or cold.
339
kcal
Calories
7
g
Fat
57
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1/2 cup hazelnuts, 1 2/3 cups all-purpose flour, 1/3 cup brown sugar, 1 tsp ground cinnamon, and more.
Yes, Linzer Torte With Cinnamon Hazelnut Crust falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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