LINZERTORTE

FROM JEANNE BRESCIANI, ARTISTIC DIRECTOR, ISADORA DUNCAN INTERNATIONAL INSTITUTE

ADAPTED FROM CRAIG CLAIBORNE’S THE NEW YORK TIMES COOKBOOK TO BE GLUTEN AND SUGAR-FREE

“The torte does not need refrigeration and makes a good breakfast food, tea time delight, or dessert, and is particularly nutritious with all organic ingredients. I have served this to our dancers during rehearsal breaks at Tempio di Danza in High Falls, New York for decades. So after a recent annual Carnevale di Venezia tour, some of the company and I stopped on the way home in Bavaria to see some gorgeous art, visit some fairytale castles and scout out Linzertorte in its original habitat. We expected it everywhere and discovered it nowhere, making our home wrought version more precious to us than ever. Taste and enjoy!”

— Jeanne Bresciani

SERVES:
4+

PREP TIME:
45 MIN

TOTAL TIME:
2 HRS

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INGREDIENTS

1 cup butter at room temperature
1 cup sifted barley and/or brown rice flour
1½ cups unpeeled whole almonds
½ cup pure maple syrup
1/8 teaspoon ground cloves
1/8 teaspoon cinnamon
2 egg yolks
1 jar sugarless fruit juice sweetened raspberry jam
1 egg white, beaten

DIRECTIONS

1. Preheat oven to moderate 325 degree F oven.

2. Grate the almonds in a food processor until well crumbled but not fine.

3. Add the butter and flour and process to a thick, well combined mixture.

4. In a small bowl mix the maple syrup with the cloves, cinnamon, and egg yolks and add to the flour mixture in the food processor, and mix until well blended.

5. Remove the doughy batter to wax paper and chill for one hour or freeze for future use well covered.

6. Turn 2/3 of the dough into a 9-inch ungreased springform pan with a removable bottom. Press the dough over the bottom and halfway up the sides.  Spread the bottom with jam.

7. Roll the remaining dough into 4-inch logs and flatten with your fingers lattice style over the jam around the torte from the center to circumference like spokes of a wheel.  Fasten to the dough around the rim of the pan by pressing lightly.

8. Brush with the egg white and bake on a lower rack of the oven with a cookie sheet placed on a rung one inch below the torte to catch any buttery drippings.

9. Bake for up to one hour and 15 minutes or for as little as 35-40 minutes, if in a convection oven.  Set the pan on a cooling rack before removing the rim of the pan.