I have been thinking about joining a “bake along” for a while now but each time I would get ready to bake I’d missed the dead line so I’d just go make something I already made before and already knew I liked. Then there was all the confusion on how a Bake along actually worked or any of those link up blog posts or blog hops for that matter. 

So instead of worrying too much about all that I rushed off to find out what exactly a linzer torte was.

 

 

I found a beautiful looking recipe from Heike Castronovo .

 

 

I started by making the crust. In a bowl I put almond flour, sugar, cocoa, flour, cinnamon and a pinch of cloves.

 

 

 

added butter and cut it in until it was in small crumbs.

 

 

Then I added one egg yolk and then decided there was no way it would be anything but  a pile of crumbs if I didn’t give it another egg yolk. So I gave it another egg yolk.

 

 

It wasn’t stirring too well so I used my hand.

 

 

Then I took about two thirds for the bottom crust.

 

 

I worked it around

 

 

and stopped when I got it looking like this. As it was looking like this I got thinking that that was just too deep to fill entirely with jam. As I was thinking about how much jam I’d need I started thinking about this recipe I’ve made before and know I like that has a sour cream layer with fruit and jam on top.

 

 

  I rolled out the remaining dough, it was kind of crumbly but easily pushed back together.

 

 

Then I dug out my seasonal cookie cutters

 

 

and cut out rabbits and turkeys until the dough was gone.

 

 

 

I decided I would make a cream layer even if it may disqualify this from every being considered a real linzer torte.

In the now empty dough bowl I started making the filling with about a large cup of sour cream,

 

 

maple syrup,

 

 

and an egg yolk.

 

 

I mixed it better than that, I just liked the marbled patterns there.

 

 

Then poured it into the crust.

 

 

Next I warmed the jam in a bowl with a little water so it would be spreadable.

 

 

Spreading the jam proved to be a bit tricky. I had a back up plan, if it started to sink I was going to make it a marbled swirl torte.

 

 

I did not have to use plan B.

 

 

I arranged all the rabbits and turkeys on top that I could and just cooked the rest like cookies. They were done in about 10 or so minutes. The torte took about 45 minutes.

 

 

 

Let cool for at least an hour and then serve!

 

 

 

 

Linzer cream Torte

Adapted from Heike Castronovo

For the crust

• 1 1/4 cups plus almond flour
• 1 cup whole wheat pastry flour, plus more for rolling
• 1/2 cup sugar
• 1 1/2 teaspoons unsweetened cocoa powder
• 1 teaspoon ground cinnamon
• Pinch of ground cloves
• 1 stick unsalted butter, softened
• 2 egg yolks

1.Preheat the oven to 375°  In a bowl,  Add the 1 cup of flour and the sugar, cocoa, cinnamon, cloves and almond flour. Add the butter and egg yolks and mix until dough forms.
2. Press two-thirds of the dough into a tart pan in an even layer, pressing it into the corners.

For the  filling

• 1 egg yolk
• 1 cup sour cream
• 1 teaspoon pure vanilla extract
• 1/4 cup maple syrup
• 1 cup cranberry ginger pear jam  + 2 teaspoons water

Combine egg yolk, sour cream,  maple syrup, and vanilla extract. Pour sour cream mixture into the crust.
Warm jam and 2-3 teaspoons of water until spreadable.

Spread the jam on top. On a lightly floured surface, roll out the remaining dough 1/4 inch thick. Using small, cookie cutters, cut out  shapes and arrange them on the jam. Bake for about 45 minutes, until the crust is deep brown. Let cool, then serve.