Ingredients for 2 tortes (10in (26 cm) diameter) or 1 cake
base12x18in (30x45 cm)
3⅔cups450 g Flour
2sticks plus 5 tbsp300 g Butter
1¼cup150 g Confectioner’s sugar
1Egg yolk
Lemon zest
2tsp10 g Vanilla sugar
Dash of salt
Instructies
Cut the butter into small pieces and let soften to room temperature.
Sift the flour into a bowl, add confectioner’s sugar, salt, vanilla sugar, lemon zest, and egg yolks, and knead with fingertips.
Quickly knead in the butter (don’t take too long!
), form a ball, and let sit for an hour in a cool place.
Preheat the oven to 350 °F (180 °C).
Roll the dough out thin and lay it on a baking pan or in the tart pan, stipple with a fork (poke several holes), and bake until golden brown.
Let cool and then continue as desired.
Notes / Tips / Wine Advice:
One, Two, Three from Linz
Long before the invention of the Linzer Torte, the “pretty Linzers” were already known as outstanding bakers. In many old cookbooks, Linzer dough is named after them, even though in reality it is nothing but a classic pâte brisée. Because the sugar, butter, and flour are used in a ratio of 1:2:3, this dough was sometimes called a one-two-three dough in Austrian vernacular.