Chocolate And Hazelnut Linzer Torte
|Butter||1 1⁄2 Cup (24 tbs), softened|
|Sifted confectioner's sugar||1 Cup (16 tbs)|
|Sifted all purpose flour||2 3⁄4 Cup (44 tbs)|
|Ground hazelnuts||1 1⁄2 Cup (24 tbs)|
|Raspberry jam||1 1⁄2 Cup (24 tbs)|
Cream butter with sugar until blended.
Beat in egg.
Combine dry ingredients and nuts and stir into butter mixture.
Wrap and chill at least 1 hour; the dough will be firm but still sticky.
Press half the dough into a greased 10-inch springform pan.
Spread with raspberry jam to within 1/2 inch of edge.
Roll out 2/3 of remaining dough; cut into strips 1/2 inch wide and make a lattice top.
With the palms of the hands, roll remaining dough into 1/2 inch balls and place them, touching each other, around outside edge of torte.
Press the balls gently into place, flattening slightly to form a raised scalloped border.
Bake on bottom rack of a preheated 375Â° oven 45 minutes.
Serving size: Complete recipe
Calories 6874 Calories from Fat 3171
% Daily Value*
Total Fat 365 g561.2%
Saturated Fat 182.6 g913%
Trans Fat 0 g
Cholesterol 937.2 mg312.4%
Sodium 359.9 mg15%
Total Carbohydrates 874 g291.2%
Dietary Fiber 29.8 g119.1%
Sugars 549.6 g
Protein 68 g135.3%
Vitamin A 174.4% Vitamin C 14.2%
Calcium 38% Iron 142.6%
*Based on a 2000 Calorie diet