Linzertorte

Prep Time: 2 hrs

Total Time: 2 hrs 45 mins

Serves: 8,Yield: 1(9 inch) torte

About This Recipe

“Classic!”

1 1/2 cupsall-purpose flour

1/8 teaspoonclove, ground

1/4 teaspooncinnamon

1cupfine ground almonds

1/2 cupsugar

1teaspoonlemon, rind of, grated

2hard egg yolks, cooked, mashed

1cupunsalted butter, softened

2raw egg yolks, lightly beaten

1teaspoonvanilla extract

1 1/2 cupsthick raspberry jam

1egg, lightly beaten

2tablespoonslight cream

confectioners’ sugar

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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Linzertorte