A classic holiday torte, the Linzer torte will often be featured on the tables of Austrian households at Christmas time. 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 that decadent treat, this smoothie will curb your pastry cravings while still letting you fit into your holiday party wear.
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 overtop the smoothie.
Start by making 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 in (0.25 cm) thick and wide enough just to overhang the top of your serving glass. Refrigerate until firm, about 15 minutes.
Peel back parchment paper and cut each lattice square into 4 strips. On another piece of parchment, form strips into 2 works of lattice. Freeze on flat surface until ready to use.
To make 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 each serving glass. Trim edges of lattice so they are flush with serving glass, if desired. Garnish with some fresh raspberries and serve immediately.
This recipe is part of the ’Tis the Season for Smoothies collection.
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