Lindzertorte

Name: Lindzertorte
Ingredients: 1 1/2 cups all purpose flour.; 1 cup almonds (ground in a clean coffee grinder).; 3/4 cup sugar.; 1 teaspooon cinnamon.; 1 teaspoon baking powder.; 1 1/2 sticks butter.; 1 egg.; 1 egg yolk.; 1 beaten egg. (Poor egg.); Confectioners Sugar.

11 ingredients

1 steps

Ingredients

1 1/2 cups all purpose flour.
1 cup almonds (ground in a clean coffee grinder).
3/4 cup sugar.
1 teaspooon cinnamon.
1 teaspoon baking powder.
1 1/2 sticks butter.
1 egg.
1 egg yolk.
2/3 cup strawberry preserves to which you mix in about 1 teaspoon water to make it more spreadable, then heat briefly in a microwave and stir again, to insure it is spreadable. (Seedless, raspberry preserves would be more traditional as the original topping of this dessert, approached with the same heating and small amount of water mixed in to make it spread more easily. I like the strawberry variation better. You can try something more exotic, tasting a bit like PEZ candy, by mixing 2/3 cup apricot preserve with a tablespoon of lemon juice, and foregoing adding any water to make it more spreadable. Just give it fifteen seconds or so in the microwave, stir again, and you're ready to spread.)
1 beaten egg. (Poor egg.)
Confectioners Sugar.

Directions

1

["A food processor and a clean coffee grinder make this much easier to produce. Grind the almonds in your coffee grinder. Combine all the dry ingredient in a food proecessor. Add the butter to food processor and combine with dry ingredients with a few pulses. Add the egg and egg yolk to food processor and combine in same manner. Using your spring form pan with the side wall attached, press some of the dough onto the bottom to form a crust, just like a pie. Start making little round balls of dough by rolling it between the palms of your hands (which I do hope you've washed by now). Make them an inch in diameter, and put a bead of dough balls around the edge of the bottom crust, pressing them against the walls of the spring form pan to make a continuous wall. Add about a tablespoon of water to the 2/3 cup of preserves, then mix the water and preserves (unless you're doing the apricot and lemon juice \"combo\"") to make the preserves more spreadable