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Linzer Torte

Dessert.Master's picture
Ingredients
  All purpose flour 1 Cup (16 tbs)
  Confectioners sugar 1 Cup (16 tbs)
  Finely chopped blanched almonds 3⁄4 Cup (12 tbs)
  Cinnamon 1⁄2 Teaspoon
  Cloves 1⁄8 Teaspoon
  Grated lemon peel 1 Tablespoon
  Butter/Margarine 3⁄4 Cup (12 tbs), softened
  Egg 1 , slightly beaten
  Red raspberry jam 1⁄2 Cup (8 tbs)
  Red raspberry jam 2 Tablespoon
  Chilled whipping cream 1⁄2 Cup (8 tbs)
Directions

Mix flour, sugar, almonds, spices, lemon peel, butter and egg until dough forms a ball.
Cover; refrigerate until firm, about 3 hours.
Heat oven to 375°.
Press 2/3 of the dough evenly in bottom of ungreased round layer pan, 8 X 1 1/2 inches.
Spread with 1/4 cup jam.
Shape remaining dough on floured surface with floured hands into pencil-like rolls.
Make a lattice design on jam by crisscrossing ten of the rolls.
Place a long roll around edge.
Bake until golden brown, about 40 minutes.
Cool 10 minutes in pan.
Run knife around edge of pan to loosen torte.
Invert on cloth-covered wire rack, then turn right side up on another rack and cool.
Fill squares of lattice design with 2 tablespoons jam.
In chilled bowl, beat whipping cream until stiff.
Make a border of whipped cream on edge of torte or, if desired, top each serving with a dollop of whipped cream.

Recipe Summary

Cuisine: 
European
Course: 
Dessert
Method: 
Baked
Ingredient: 
Butter

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