Linzer Torte

Name: Linzer Torte
Ingredients: 1 3/4 c. sifted flour; 3/4 c. sugar; 2 tsp. dry cocoa; 1 tsp. baking powder; 3/4 tsp. cinnamon; 1/4 tsp. salt; 1/4 tsp. ground cloves; 1/2 c. butter or margarine, softened; 1 egg, beaten; 1 c. ground almonds; 2 Tbsp. Kirsch or cherry brandy; 1/2 tsp. grated lemon rind; 2 Tbsp. lemon juice; 1 (10 oz.) jar red raspberry jam; powdered sugar

15 ingredients

11 steps

Ingredients

1 3/4 c. sifted flour
3/4 c. sugar
2 tsp. dry cocoa
1 tsp. baking powder
3/4 tsp. cinnamon
1/4 tsp. salt
1/4 tsp. ground cloves
1/2 c. butter or margarine, softened
1 egg, beaten
1 c. ground almonds
2 Tbsp. Kirsch or cherry brandy
1/2 tsp. grated lemon rind
2 Tbsp. lemon juice
1 (10 oz.) jar red raspberry jam
powdered sugar

Directions

1

Sift together flour, sugar, cocoa, baking powder, cinnamon, salt and cloves into medium-size bowl.
2

Cut in butter.
3

Stir in egg, almonds, Kirsch, lemon rind and juice until mixture is well blended.
4

Chill 1 hour, or until dough gets firmer.
5

Cut the dough in half and press half to fit bottom of a 10-inch greased and floured spring-form pan.
6

Spread 1/2 cup of jam over dough. Sprinkle a pastry board lightly with flour and roll finger thick strips of dough.
7

Arrange strips, lattice fashion, over preserves. Bake at 350° for about 50 minutes or until pastry is firm.
8

Cool in pan on wire rack.
9

Remove cake from pan.
10

Fill lattices with additional raspberry jam, if you wish.
11

Sprinkle with powdered sugar.