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Linzer Torte With Cinnamon And Cloves

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Ingredients
  Butter 1 Cup (16 tbs)
  Sifted flour 1 Cup (16 tbs)
  Almonds/Pecans 1 1⁄2 Cup (24 tbs), chopped
  Cloves 1⁄8 Teaspoon
  Sugar 1⁄2 Cup (8 tbs)
  Cinnamon 1⁄8 Teaspoon
  Cocoa 2 Tablespoon
  Egg yolks 2
  Black raspberry jam 1⁄3 Cup (5.33 tbs)
  Egg whites 2 , 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.

Recipe Summary

Cuisine: 
European
Course: 
Dessert
Method: 
Baked
Dish: 
Cookie

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