Linzertorte Recipe
When Linzertorte can be made at home, why go to a restaurant for it? I never fail to eat Dessert while dining out and this is the most common dish that I order. Whenever I have European friends visiting I always prepare Linzertorte which is most loved by them. Whenever you try out this Linzertorte, don't forget to let me know your experience while preparing and eating it .
Ingredients
1 cup butter
1 cup sifted all purpose flour
1 1/2 cups unpeeled almonds, grated
1/2 cup granulated sugar
1/8 teaspoon cloves
Ms teaspoon cinnamon
2 egg yolks .
1/3 cup raspberry jam
1/2 egg white, slightly beaten
1 1/2 tablespoons confectioners' sugar
Directions
1. Preheat oven to moderate (325° F.).
2. Crumble or chop the butter into the flour. Add the almonds.
3. Mix the sugar with the cloves, cinnamon and egg yolks. Add to the flour mixture and knead the dough until smooth and well blended.
4. Turn two-thirds of the dough into a nine-inch ungreased cake pan with a removable bottom. Press dough over the bottom and halfway up the sides. Spread with jam.
5. Roll egg-sized balls of the remaining dough between the palms to make long rolls about one-third to one-half inch in diameter and about eight inches long. Place the rolls on a baking sheet and chill until firm.
6. Using a spatula, lift the rolls and arrange lattice-style over the jam. Fasten to the dough around the rim of the pan by pressing lightly.
7. Brush with egg white and bake on the lower shelf of the oven about one hour and fifteen minutes.
8. Set the pan on a rack and partly cool the cake before removing the rim of the pan.
2. Crumble or chop the butter into the flour. Add the almonds.
3. Mix the sugar with the cloves, cinnamon and egg yolks. Add to the flour mixture and knead the dough until smooth and well blended.
4. Turn two-thirds of the dough into a nine-inch ungreased cake pan with a removable bottom. Press dough over the bottom and halfway up the sides. Spread with jam.
5. Roll egg-sized balls of the remaining dough between the palms to make long rolls about one-third to one-half inch in diameter and about eight inches long. Place the rolls on a baking sheet and chill until firm.
6. Using a spatula, lift the rolls and arrange lattice-style over the jam. Fasten to the dough around the rim of the pan by pressing lightly.
7. Brush with egg white and bake on the lower shelf of the oven about one hour and fifteen minutes.
8. Set the pan on a rack and partly cool the cake before removing the rim of the pan.
