linzer torte lattice

Linzer Torte

We went on our first weekend airbnb trip in the mountains as a family of four. It was certainly an exciting trip.

The town, Cle Elum, was hit by massive snowfall the day before, but the I-90 pass opened up the day we drove. It had warmed up just enough so that it was pouring rain instead, and although I was driving a 4 wheel drive SUV, it was a stressful drive with poor visibility (my father-in-law said he knew it was bad when I started cursing during the drive). B had to drive his two door Honda Civic from work to the airbnb and nearly got blown away.

top view linzer torte lattice

This airbnb trip was going to be a “vacation trial run” for our upcoming trips – flying to California for Thanksgiving with B’s parents and then flying to Texas for Christmas with my family. 

I worried most about how the girls would sleep. Isabelle had a room to herself and actually slept very well. While Alanna is usually a good sleeper at home in her bassinet; unfortunately, she did not want to sleep at all in our pack-n-play and cried/had to be held all night. 

The airbnb itself was lovely, with a hot tub, fireplace, TV, and BBQ grill we thoroughly enjoyed. (I hadn’t been able to use a hot tub all year due while pregnant, so I was thrilled).

The weather cleared up enough that we could walk around downtown Cle Elum, where we browsed antique shops and home goods, ate eclairs from a bakery, enjoyed coffee and cider at a coffee shop, and bought lots of bought from a local meat shop. 

linzer torte lattice close up

Then the I-90 pass suddenly closed again, and our friends in Seattle who were planning on coming the second night couldn’t get through the mountains. We started following the weather news closely after that. 

Because of another incoming snowstorm on the news, B and I debated whether we should leave early, especially since his car didn’t have snow chains. After a few hours the I-90 pass opened up again. Around 11pm, B and I decided we should leave before the snow storm hit. We didn’t want to risk getting trapped, and we had to work Monday. So we woke the girls and his parents up (Isabelle was displeased I interrupted her sleep and shouted “No, Izzy sleep!” while pointing to the bed). We threw everything in the car, and drove out at midnight. During the drive, I realized Nike wasn’t in my car and frantically called B multiple times due to poor reception before confirming that Nike was in his car (and not left behind in the airbnb as I guiltily thought). The mountain roads were very dark, and the snow started falling hard, but we made it through the mountains safely since the roads had not yet accumulated snow. 

linzer torte lattice

While I’m bummed our trip was cut short (we were supposed to stay two nights) and it wasn’t *quite* as relaxing as I had envisioned when we booked it, we had a memorable getaway!

Recipe adapted from NY Times.

Linzer Torte

Fruit Jam or preserve (I used my blackberry jam recipe)
3/4 cup whole hazelnuts
3/4 cup whole almonds
1 3/4 cups all-purpose flour
14 tablespoons unsalted butter
3/4 cup sugar
1 lemon, zested
1 orange, zestred
1 large egg, plus 1 egg yolk
1 teaspoon vanilla extract
1/8 teaspoon ground cloves
1 1/4 teaspoons ground cinnamon
1/2  teaspoon baking powder
1/4  teaspoon salt
Powdered sugar, to decorate


FLLING: As per this blackberry jam recipe

DOUGH: Heat oven to 400 degrees. Toast hazelnuts and almonds on a baking sheet about 10 minutes, until browned. Remove skins off hazelnuts while still warm. Cool nuts, then grind finely in a food processor, adding 3 tablespoons of flour to keep them from becoming oily. (Nuts should have the texture of coarse cornmeal.) Set aside.


In a large bowl, beat butter, sugar, and lemon and orange zest with a mixer until pale and fluffy. Beat in egg, egg yolk and vanilla.


In a separate bowl, mix together ground nuts, the rest of the flour, cloves, cinnamon, baking powder and salt. Add to butter mixture in three parts, mixing each time until it forms a slightly sticky dough.

Divide dough into two balls, one slightly bigger. Wrap in plastic and chill 30 min. 

Grease a tart pan. Roll the larger piece of dough into a circle and press into pan (or you can just press the dough into the pan directly without rolling). Refrigerate tart shell until firm. Roll out smaller piece of dough and cut into thin strips. Transfer strips to a tray and refrigerate until firm.

Preheat oven to 350F.  Spread jam evenly into shell. Lay strips across top in a lattice pattern. 

Bake for 30 to 35 minutes, until jam is bubbling and pastry is lightly browned. Let cool, and dust with powdered sugar. Enjoy!

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