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Linzer Torte

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Ingredients
  All purpose flour 1 3⁄4 Cup (28 tbs), sifted
  Sugar 3⁄4 Cup (12 tbs)
  Unsweetened cocoa 2 Teaspoon
  Baking powder 1 Teaspoon
  Ground cinnamon 3⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Ground cloves 1⁄4 Teaspoon
  Butter/Margarine 1⁄2 Cup (8 tbs), softened (1 Stick)
  Egg 1 , beaten
  Whole blanched almonds 3 1⁄2 Ounce, ground to make 1 cup (1 Can)
  Kirsch/Cherry brandy 2 Tablespoon
  Grated lemon rind 1⁄2 Teaspoon
  Lemon juice 2 Tablespoon
  Red raspberry jam 10 Ounce (1 Jar)
  Confectioners sugar 1 Tablespoon (10X)
Directions

1. Sift flour, sugar, cocoa, baking powder, cinnamon, salt and cloves into a medium-size bowl. Cut in butter or margarine with a pastry blender.
2. Stir in egg, ground almonds, kirsch, lemon rind and juice until mixture is well blended. Chill 1 hour, or until dough gets firmer.
3. Cut the dough in half and press one half to fit the bottom of a 10-inch greased and floured spring-form pan. Spread 1/2 cup jam over dough.
4. Sprinkle your work surface lightly with flour and roll remaining dough into finger-thick strips. Arrange strips, lattice-fashion, over preserves.
5. Bake in moderate oven (350°) 50 minutes, or until pastry is firm. Cool in pan on wire rack. Remove cake from pan. Fill lattices with additional raspberry jam, if you wish. Sprinkle with 10X sugar.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Dessert
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Almond
Preparation Time: 
15 Minutes
Cook Time: 
50 Minutes
Ready In: 
65 Minutes
Servings: 
5

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