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Chocolate-Walnut Linzer Torte Recipe

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This recipe for Chocolate-Walnut Linzer Torte is from Pfeiffer Pfamily Cookbook 2011, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
unsalted butter, softened
1 1/4 cups whole shelled walnuts
1/4 cup whole blanched almonds
1 1/4 cups flour
3/4 cup semisweet chocolate pieces
3/4 cup sugar
1 teaspoon salt
1 egg yolk
1 tablespoon water
1 1/2 cups raspberry or apricot jam
Directions:
Directions:
Butter 9-inch round of parchment paper. Fit into 9-inch spring-form pan buttered-side up. Butter side of pan. Set aside.
In food processor with medium shredding disc, shred walnuts with gentle push. Transfer to large mixing bowl. With a metal blade, process almonds with 1/4 cup flour until fine. Add to walnuts. Partially chop chocolate pieces with 1/4 cup sugar using 10 pulses. Add to mixing bowl. Add remaining sugar, remaining flour and salt. Mix thoroughly. Set aside 1-1/4 cups mixture for topping.
Process water and 6 Tbsp. butter with 4 short pulses. Add remaining flour mixture. Process until texture of moist cookie dough with 10 to 12 short pulses or until butter is completely blended in. Press crust 1-1/2 inches high on side of spring form pan and into even layer on bottom. Place in freezer 5 minutes. Bake at 350º for 15 minutes. Cool 10 minutes before filling.
Place reserved dry ingredients in food processor with blade. Add 5 Tbsp. butter. Process with 8 short pulses until mixture is crumbly and butter is completely mixed in. Fill partially baked bottom crust with jam. Sprinkle topping evenly on top to completely cover jam. Press down carefully around edge of pan to be sure topping and side crust are joined. Bake 1 hour longer. Cool to room temperature. Remove ring and refrigerate 1 hour or until jam is firm before slicing.
Number Of Servings:
Number Of Servings:
10

 

 

 

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