Although the holiday’s look different this year in the world of COVID-19, there is one family tradition that I couldn’t pass up…having my Oma’s German linzertorte for the holidays. My Oma spends the month of December baking her German cookies, pound cake, and linzertorte to share with her family during the holidays. I can’t remember a Christmas in my entire life when I didn’t have her cookies and cakes all week.
If you remember my Oma’s Thanksgiving Stuffing Recipe from two years ago, then you know how special my Oma is in our family. Since we haven’t been able to see each other in person, I decided to take a stab at baking my own favorite German dessert, the linzertorte. With a little help from technology (shout out to the Facebook portal – shameless plug), I was able to bake my first linzertorte with my Oma right by my side (virtually of course). We worked through the recipe together, and it turned out delicious. I wouldn’t dare say it tasted as good as hers, just in case she ever reads this one day :).
I hope you and your family have a wonderful holiday season. It looks different this year, but each holiday season I am reminded of how thankful I am for my family. I am very lucky to still have grandparents, like Oma and Opa, around. It is rare at my age to still have grandparents. Most of my friends do not. So with each holiday, regardless of what it looks like, I am just so grateful for their health.
Enjoy this recipe that is a Scholtaler classic (passed down from generation to generation with lots of German love)!
Oma's German Linzertorte
INGREDIENTS
• 2 Cups all-purpose flour
• 2 cups ground hazelnuts
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 teaspoon ground cinnamon
• 2 eggs, lightly beaten
• 1 cup butter, cubed
• 1 teaspoon of grated lemon zest
• Dash of ground cloves
• 2 cups of seedless raspberry jam (you can make your own or buy German made at Aldi)
INSTRUCTIONS
- In a large mixing bowl, combine all ingredients except the raspberry jam.
- Mix dough with your hands or a mixture until all ingredients are blended together and you can form a ball.
- Refrigerate dough for one hour.
- Take dough and separate 1/4 for the top of your torte. Use remaining dough to fill a greased tart pan.
- Once the dough has evenly covered the tart pan, pour the raspberry jam on top.
- Use the remaining dough and cookie cutters to design a top. Or you can use a lattice design. Place decorations on top of the raspberry jam.
- Bake at 350 degrees for 40-45 minutes. Cool and serve. Tip: linzertorte is better when not served on the same day. The longer it sits, the better.
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