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Chocolate And Hazelnut Linzer Torte

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Ingredients
  Butter 1 1⁄2 Cup (24 tbs), softened
  Sifted confectioner's sugar 1 Cup (16 tbs)
  Egg 1
  Sifted all purpose flour 2 3⁄4 Cup (44 tbs)
  Salt 1⁄8 Teaspoon
  Cocoa 1 Tablespoon
  Cinnamon 1 Teaspoon
  Ground hazelnuts 1 1⁄2 Cup (24 tbs)
  Raspberry jam 1 1⁄2 Cup (24 tbs)
Directions

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 375° oven 45 minutes.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Ingredient: 
Nut

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