Linzer torte

Dessert & Baking
Written By ANNA Test Kitchen

Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec

Ingredients

2 1⁄4 cups all-purpose flour

1 cup blanched almonds, finely ground

1⁄4 cup granulated sugar

1⁄4 cup unsweetened cocoa powder

¾ cup unsalted butter, chilled and cubed

¼ cup cold milk

1 ½ cups seedless raspberry jam

Icing sugar, to garnish

Preheat oven to 350°F. Butter 6-inch removable bottomed flute tart pan ; set aside.

In large bowl, whisk together flour, almonds, sugar, and cocoa. Cut butter into flour mixture until it resembles coarse crumbs. Stir in milk. Gather up dough and pat into smooth ball. Reserve a third of dough for top. Roll out dough to 8-inch circle on floured surface. Place dough into prepared tart pan and press into pan. Cover and chill 1 hour.

Spread raspberry jam over surface of torte. Roll remaining dough into 10-inch square. Cut into 6 2-inch rounds and lay over jam mixture, overlapping slightly. Bake until top is golden brown and filling is bubbling, 30 to 35 minutes. Let cool to room temperature. Remove from pan and dust with icing sugar. Serves 8.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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