Linzertorte
Serve, as a dessert, cut into 8 to 12 wedges.
3/4 cup butter or margarine
3/4 cup granulated sugar
2 eggs
1/4 teaspoon salt
2 teaspoons grated lemon rind
1/4 teaspoon powdered cinnamon
1/8 teaspoon powdered cloves
1 1/2 cups almonds -- shelled, finely ground
2 cups sifted all-purpose flour
Raspberry jam
1 egg -- beaten
- Make one or two days before: In large bowl, with electric mixer at medium speed, beat butter with sugar until creamy; gradually beat in eggs, salt, lemon rind, cinnamon, and cloves.
- Fold in almonds and flour until well blended. Wrap in wax paper and refrigerate several hours, or until well chilled.
- Use about 3/4 of this dough to press on bottom of 9" layer-cake pan, so that sides are slightly higher than center.
- In center of dough spread 1/2 cup raspberry jam. Start heating oven to 350F.
- On floured pastry board roll out rest of dough about 1/4" thick..
- With pastry wheel cut out 6 strips, 3/4 inch wide, place them, lattice-fashion over raspberry jam. Cut rest of dough into 1" strips and lay around top edge of torte. (Instead of strips you may cut out small motifs with a cookie cutter and place them around the edge, overlapping slightly)
- Brush dough with beaten egg. Bake 40 to 45 minutes, or until golden.
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