Spiced Linzer Torte Recipe
I got this Linzertorte recipe from my neighbor who is an excellent cook. I prefer to make Linzertorte as a Dessert for all my family get-togethers. Treat your friends to this Linzertorte and let them know its taste.
Ingredients
3/4 cup plus 2 tablespoons (200 g) butter or margarine, softened
1 cup (200 g) sugar
3 eggs
Pinch each of salt and ground cloves
1/2 teaspoon ground cinnamon
Grated peel of 1/2 lemon
Scant 1 cup (100 g) plain cookie crumbs
1-1/4 cups (150 g) ground almonds
1-1/2 cups (225 g) all-purpose flour, sifted
1 cup (350 g) raspberry jam
1 egg yolk, beaten
Directions
Grease a 10-inch (25-cm) springform cake pan.
Cream butter or margarine and sugar in a large bowl until light and fluffy.
Add 3 eggs one at a time with salt, cloves, cinnamon and lemon peel.
Mix cookie crumbs and almonds; stir into egg mixture.
Fold in flour to make a soft dough.
Cover and refrigerate 1 hour.
Preheat oven to 375°F (190°C).
On a floured surface, roll or pat out two-thirds of the dough to a 10-inch (25-cm) round.
Leave remaining dough in refrigerator.
Place round of dough in greased pan and shape it so it is about 3/4 inch (2 cm) high around the edges.
Spread jam over dough.
Roll out remaining dough about 1/8 inch (3 mm) thick.
Cut into 1/2-inch (1.5-cm) strips with a pastry cutter.
Arrange strips in a lattice pattern over jam.
Brush with egg yolk.
Bake 35 to 40 minutes or until pastry is lightly browned.
Cool in pan about 30 minutes.
Remove to a rack to cool completely.
Cream butter or margarine and sugar in a large bowl until light and fluffy.
Add 3 eggs one at a time with salt, cloves, cinnamon and lemon peel.
Mix cookie crumbs and almonds; stir into egg mixture.
Fold in flour to make a soft dough.
Cover and refrigerate 1 hour.
Preheat oven to 375°F (190°C).
On a floured surface, roll or pat out two-thirds of the dough to a 10-inch (25-cm) round.
Leave remaining dough in refrigerator.
Place round of dough in greased pan and shape it so it is about 3/4 inch (2 cm) high around the edges.
Spread jam over dough.
Roll out remaining dough about 1/8 inch (3 mm) thick.
Cut into 1/2-inch (1.5-cm) strips with a pastry cutter.
Arrange strips in a lattice pattern over jam.
Brush with egg yolk.
Bake 35 to 40 minutes or until pastry is lightly browned.
Cool in pan about 30 minutes.
Remove to a rack to cool completely.
