Linzer Torte

Name: Linzer Torte
Ingredients: 1 1/2 cups flour, all-purpose; 1 cup almonds blanched, ground; 3/4 cup sugar; 1/4 teaspoon cloves ground; 1 teaspoon baking powder; 3/4 cup butter; 1 teaspoon lemon zest grated; 1 teaspoon vanilla extract; 1 each eggs; 1 each egg yolks; 13 cup raspberry jam; 2 baskets raspberries fresh; 13 cup almonds sliced, toasted

13 ingredients

10 steps

Ingredients

1 1/2 cups flour, all-purpose
1 cup almonds blanched, ground
3/4 cup sugar
1/4 teaspoon cloves ground
1 teaspoon baking powder
3/4 cup butter
1 teaspoon lemon zest grated
1 teaspoon vanilla extract
1 each eggs
1 each egg yolks
13 cup raspberry jam
2 baskets raspberries fresh
13 cup almonds sliced, toasted

Directions

1

FOR THE LINZER DOUGH: Preheat oven to 350F (180C) F with rack in center.
2

Mix all the dry ingredients in a bowl.
3

Rub in butter finely by hand.
4

Whisk lemon zest and vanilla with egg and yolk and stir into dough with a fork--the dough will be very soft.
5

Butter a 12-inch tart pan with removable bottom.
6

Spread dough evenly in the pan, spreading it thicker at the edge to form the side wall of the tart shell.
7

For raspberry version, bake about 25 minutes, until well risen and firm.
8

Cool in pan on a rack.
9

RASPBERRY FILLING: Spread the preserves in the tart shell and arrange the raspberries on the preserves.
10

Edge with the almonds and dust lightly with the confectioners' sugar.