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Wednesday, September 22, 2010

Linzertorte "Gluten-Free" made with Rice and Quinoa Flour

I love sweets and "Linzertorte" is one of my favorites, it's nutty, sweet and not difficult to make. Lately I've been trying to remake some of the goodies that are very typical for my Austrian and Swiss heritage and "Linzertorte" is definitely one of them. And it is obviously named after the capital of Upper Austria, LINZ!

Here is what you need:

150 g butter or margarine  
150 g sugar
1 sprinkle salt

1 egg

1/4 tsp Cinnamon
150 g ground almonds
75 g rice flour
75 g quinoa flour

your favorite jam or fruit preserve (I like apricot, but the original recipe asks for raspberry)

If you are not GF, you can just use regular all purpose flour.

9 inch spring form pan

In a large mixing bowl, cream the butter until small peaks form, mix in the sugar and salt, then add the egg and mix until the mixture is light and fluffy.

Mix all other ingredients, then slowly mix with the butter and sugar mixture until you have a nice soft dough. Then cool in the fridge for about 30 minutes.

Roll 1/3rd of the dough onto the bottom of the spring form pan. The from the second 3rd form a roll and place on the edge of the form to create a rim. Roll the rest of the dough onto a piece of parchment paper and into 2-3 mm plate and chill.

While the remaining dough is chilling in the fridge, generously cover the crust with your favorite jam. Cut out little shapes from the remaining dough and decorate. Then brush with egg and put on the ring of the spring form pan.

Bake in the middle of the pre-heated 400 degree oven for about 35 minutes. Remove let cool and enjoy with a nice cup of coffee!

Tip: If you can, and don't need the "Linzertorte" right away, wrap tightly in aluminum foil or plastic wrap and let rest for a few days or so in the fridge. I'll be even better as it gets a bit soft.

Allergy Grocer: 728x90

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