Linzer Torte Recipe
Ingredients
| All purpose flour | 1 Cup (16 tbs) | |
| Confectioner’s sugar | 1 Cup (16 tbs) | |
| Blanched almonds | 3/4 Cup (16 tbs), finely chopped | |
| Cinnamon | 1/2 Teaspoon | |
| Cloves | 1/8 Teaspoon | |
| Lemon peel | 1 Tablespoon, grated | |
| Butter/Margarine | 3/4 Cup (16 tbs), softened | |
| 1 egg, slightly beaten | ||
| Red raspberry jam | 1/2 Cup (16 tbs) | |
| Red raspberry jam | 2 Tablespoon | |
| Whipping cream | 1/2 Cup (16 tbs), chilled | |
Directions
Mix flour, sugar, almonds, spices, lemon peel, butter and egg until dough forms a ball.
Cover; refrigerate until firm, about 3 hours.
Heat oven to 375°.
Press 2/3 of the dough evenly in bottom of ungreased round layer pan, 8 X 1 1/2 inches.
Spread with 1/4 cup jam.
Shape remaining dough on floured surface with floured hands into pencil-like rolls.
Make a lattice design on jam by crisscrossing ten of the rolls.
Place a long roll around edge.
Bake until golden brown, about 40 minutes.
Cool 10 minutes in pan.
Run knife around edge of pan to loosen torte.
Invert on cloth-covered wire rack, then turn right side up on another rack and cool.
Fill squares of lattice design with 2 tablespoons jam.
In chilled bowl, beat whipping cream until stiff.
Make a border of whipped cream on edge of torte or, if desired, top each serving with a dollop of whipped cream.
Cover; refrigerate until firm, about 3 hours.
Heat oven to 375°.
Press 2/3 of the dough evenly in bottom of ungreased round layer pan, 8 X 1 1/2 inches.
Spread with 1/4 cup jam.
Shape remaining dough on floured surface with floured hands into pencil-like rolls.
Make a lattice design on jam by crisscrossing ten of the rolls.
Place a long roll around edge.
Bake until golden brown, about 40 minutes.
Cool 10 minutes in pan.
Run knife around edge of pan to loosen torte.
Invert on cloth-covered wire rack, then turn right side up on another rack and cool.
Fill squares of lattice design with 2 tablespoons jam.
In chilled bowl, beat whipping cream until stiff.
Make a border of whipped cream on edge of torte or, if desired, top each serving with a dollop of whipped cream.
Chef
