Ingredients for Linzer Torte Wheat Free No Refined Sugar
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How to Make Linzer Torte Wheat Free No Refined Sugar
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch tart pan with a removable bottom.
- In a medium bowl, whisk together 2 cups spelt flour, 1 cup almond flour, 1 teaspoon ground cinnamon, and 1/2 teaspoon salt. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1 cup honey using an electric mixer until light and fluffy.
- Beat in 1 tablespoon lemon zest until well combined.
- Beat in 1 large egg until fully incorporated.
- Gradually add the dry ingredients (from step 2) to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Spoon 2/3 of the dough into the prepared tart pan. Press evenly into the bottom and up the sides of the pan.
- Spread 1 cup of seedless raspberry jam (or your preferred jam) evenly over the dough.
- On a lightly floured surface, roll out the remaining 1/3 of the dough into a 10x6-inch rectangle.
- Cut the dough into narrow strips (about 1/2 inch wide).
- Arrange the strips in a lattice design over the jam.
- Bake for 25-30 minutes, or until the crust is golden brown and the jam is bubbling slightly.
- Let the torte cool completely in the pan on a wire rack before removing the sides of the pan.
- Serve the Linzer Torte at room temperature. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
68g
Fat
13g
Carbs
6g
