Linzer Torte With Cinnamon And Cloves Recipe
Ingredients
| Butter | 1 Cup (16 tbs) | |
| Flour | 1 Cup (16 tbs), sifted | |
| 1 1/2 cups almonds or pecans, chopped | ||
| Cloves | 1/8 Teaspoon | |
| Sugar | 1/2 Cup (16 tbs) | |
| Cinnamon | 1/8 Teaspoon | |
| Cocoa | 2 Tablespoon | |
| Egg yolks | 2 | |
| Black raspberry jam | 1/3 Cup (16 tbs) | |
| 2 egg whites, slightly beaten | ||
Directions
Preheat oven to 325°.
Blend butter into flour with pastry blender; add almonds, and knead into flour mixture.
Mix sugar with cloves, cinnamon and cocoa, and mix into egg yolks.
Add to flour mixture, kneading dough until smooth and well-blended.
Spread about 2/3 dough onto bottom of ungreased 10-inch spring-form pan; spread with jam.
Remaining dough should be rolled between palms to make long rolls about 1/2 inch in diameter.
Chill rolls until firm.
Arrange rolls lattice-style over jam.
Brush with egg whites.
Bake at 325° for 1 1/4 hours.
When taken from oven, go around sides with a knife to prevent jam from sticking.
Cool before removing from pan.
Blend butter into flour with pastry blender; add almonds, and knead into flour mixture.
Mix sugar with cloves, cinnamon and cocoa, and mix into egg yolks.
Add to flour mixture, kneading dough until smooth and well-blended.
Spread about 2/3 dough onto bottom of ungreased 10-inch spring-form pan; spread with jam.
Remaining dough should be rolled between palms to make long rolls about 1/2 inch in diameter.
Chill rolls until firm.
Arrange rolls lattice-style over jam.
Brush with egg whites.
Bake at 325° for 1 1/4 hours.
When taken from oven, go around sides with a knife to prevent jam from sticking.
Cool before removing from pan.
Chef
