Linz nut pie

Name: Linz nut pie
Total time: 1 h
Yield: 6
Ingredients: 300 g Wheat flour; 100 g Powdered sugar; 100 g Hazelnut; 125 g Butter; 2 Eggs; 1 tablespoon Cognac; 0.5 teaspoon Baking powder; 0.5 teaspoon Cinnamon; to taste Jam; to taste Powdered sugar; to taste Almond petals

The famous cake from Austrian Linz is now on your table! The pie, or as it is originally called cake, turns out very tasty and aromatic. I really like this dough, nuts and cinnamon play a big role, they give the dough a wonderful aroma. Try it, I hope you like it!

112

1395

Ellie White

Author of the recipe

Calories

549Kcal

Protein

12gram

Fat

31gram

Carbs

52gram

*Nutritional value of 1 serving

Ingredients

Servings: 6

300g

100g

100g

125g

2

1tablespoon

0.5teaspoon

0.5teaspoon

to taste

to taste

to taste

Step-by-step preparation

Cooking time: 1 hr

STEP 1
STEP 2
STEP 3
STEP 4
STEP 5
STEP 6
STEP 7
STEP 8
STEP 9
STEP 10
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STEP 12
STEP 13

Comments on the recipe

Shura

08.11.2023

4.5

Irisha - Photo expert, wonderful recipe, nut dough with jam, I can imagine the original taste and smell))) Do you want to cook at your leisure, but the jam should be thick? You write that you added syrup, but its liquid consistency did not ruin the pie? The only thing left to do is buy nuts and put in the effort to cook.

Irisha

08.11.2023

4.7

Shura, I am very pleased with your visit!! The pie turns out very tasty! For this pie it’s better to take jam or thick preserves, just then you can lay it out in a thicker layer, I just didn’t have that on hand, and my husband ate all the strawberries from the strawberry jam and left only syrup))) so I decided to make it use, the syrup did not spoil the cake, but I had to spread it in a thin layer. Try it, I hope you like it

Shura

08.11.2023

4.5

Just scheduled for the next few days, I really like such thin pies, it’s easy to bite and the dough in them is so crumbly and tasty)))

Ira

08.11.2023

5

Irisha, wonderful pie! How did you weave this dough lattice? This must be so difficult!!!

Irisha

08.11.2023

4.6

Ira, I’m very glad, I liked the pie! The lattice is not at all difficult to weave, the main thing is to get used to it a little

Magnago

08.11.2023

4.9

Irisha, why so modestly, “Linz pie”? By the way, you showed us in all its glory one of the oldest CAKES in the history of European civilization (at least that’s what it’s called in the original, Linzer Torte). This is the world's most baked Austrian recipe, eclipsing even the Sachertorte. The thing is that a recipe of a similar type has existed since ancient Roman times. And Countess Anna Margarita Sagramosin recorded as many as 4 varieties of Linz cake in her 1653 cookbook. (Just think, 4 centuries before you, nee Paradiserin drew attention to this yummy!) But for the Linz cake to be a real Linz cake, it doesn’t go with anything, but either currant jelly or (in one region) raspberry marmalade. Now they have started to make the marquee - first they bake the base, and then put apricot jam on top. But you have a classic old recipe with the filling between the base and the lattice.

Alisa-108

08.11.2023

4.9

Irisha, tell me honestly, haven’t you eaten the pie yet? If there’s even a small piece left, then I’m already coming to you for tea and don’t even try to dissuade me!