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.