Linzer Torte With Cinnamon And Cloves
|Butter||1 Cup (16 tbs)|
|Sifted flour||1 Cup (16 tbs)|
|Almonds/Pecans||1 1⁄2 Cup (24 tbs), chopped|
|Sugar||1⁄2 Cup (8 tbs)|
|Black raspberry jam||1⁄3 Cup (5.33 tbs)|
|Egg whites||2 , slightly beaten|
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.