Serves 3 | Ready in 45 minutes
The classic Linzer torte will often be featured on the tables of Austrian households during the holidays. Made with a hazelnut or almond pastry, the torte is filled with a layer of red currant or raspberry jam. It’s traditionally topped with a decorative lattice of pastry. Taking inspiration from this decadent treat, this smoothie will cleverly curb your pastry cravings.
If making the lattice design on top of these smoothies seems a bit fussy, try rolling the crust mixture into small balls and scattering them over the smoothie.
Make the Linzer lattice crust: In bowl, stir together hazelnut butter, agave, cinnamon and orange zest with wooden spoon until well combined. Add hazelnut meal and oat flour and combine into hazelnut butter mixture until stiff dough forms. Gather dough into a ball and divide into 3 pieces. Between pieces of parchment paper, roll out each piece of dough into a square about 1/8 inch thick and wide enough just to overhang the top of your serving glasses. Refrigerate until firm, about 15 minutes.
Peel back parchment paper and cut each dough square into 4 strips. On another piece of parchment, form strips into 3 works of lattice. Freeze on flat surface until ready to use.
Make the red berry smoothie: Add all ingredients except fresh raspberries to blender and combine until smooth and creamy.
To serve, divide smoothie among serving glasses. Using spatula, transfer each lattice so that it sits on top of a serving glass. Trim edges of lattice so they are flush with serving glass, if desired. Garnish with fresh raspberries and serve immediately.
This recipe is part of the Smoothies for the season collection.
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