Linzertorte

"Classic!"
 
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photo by lilsweetie photo by lilsweetie
photo by lilsweetie
Ready In:
2hrs 45mins
Ingredients:
14
Yields:
1 (9 inch) torte
Serves:
8
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ingredients

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directions

  • Sift flour, cloves and cinnamon together into a deep mixing bowl.
  • Add ground almonds, sugar, lemon peel and mashed egg yolks.
  • With a wooden spoon, beat in butter, raw egg yolks and vanilla.
  • Continue beating until smooth and doughy.
  • Form dough into ball.
  • Wrap in waxed paper and refrigerate at least 1 hour or until firm.
  • Remove about 3/4 of dough and return rest to refrigerator.
  • Lightly butter round cake pan (spring-form, if available). Add dough, and press out to form a 1/4-inch thick shell.
  • Spoon in raspberry jam and spread out evenly with spatula.
  • With floured rolling pin on a floured surface, roll out remaining dough 1/4-inch thick.
  • Cut 1/2 inch wide strips, 2 of them 9-inches long and the rest 8-inches.
  • Lay atop jam in lattice; run knife around sides of pan and press dough at sides down to form a 1/4-inch border.
  • Lightly beat whole egg and cream and coat exposed pastry.
  • Refrigerate 1/2 hour.
  • Preheat oven to 350 degrees.
  • Bake torte 45 to 50 minutes until lightly brown.
  • Let cool 5 minutes and sprinkle with confectioners sugar.

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RECIPE SUBMITTED BY

<p>Mother of 4, grandmother of 3.... <br /> <br />One of my favorite authors is Kipling, he had a way with words... <br />...when the moon gets up and night comes, he is the Cat that walks by himself, and all places are alike to him.... <br />Rudyard Kipling</p>
 
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