Linzertorte

14 ingredients
18 steps

Ingredients

  • 1 12 cups all-purpose flour
  • 18 teaspoon clove, ground
  • 14 teaspoon cinnamon
  • 1 cup fine ground almonds
  • 12 cup sugar
  • 1 teaspoon lemon, rind of, grated
  • 2 hard egg yolks, cooked, mashed
  • 1 cup unsalted butter, softened
  • 2 raw egg yolks, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 12 cups thick raspberry jam
  • 1 egg, lightly beaten
  • 2 tablespoons light cream
  • confectioners' sugar

Directions

  1. 1
    Sift flour, cloves and cinnamon together into a deep mixing bowl.
  2. 2
    Add ground almonds, sugar, lemon peel and mashed egg yolks.
  3. 3
    With a wooden spoon, beat in butter, raw egg yolks and vanilla.
  4. 4
    Continue beating until smooth and doughy.
  5. 5
    Form dough into ball.
  6. 6
    Wrap in waxed paper and refrigerate at least 1 hour or until firm.
  7. 7
    Remove about 3/4 of dough and return rest to refrigerator.
  8. 8
    Lightly butter round cake pan (spring-form, if available).
  9. 9
    Add dough, and press out to form a 1/4-inch thick shell.
  10. 10
    Spoon in raspberry jam and spread out evenly with spatula.
  11. 11
    With floured rolling pin on a floured surface, roll out remaining dough 1/4-inch thick.
  12. 12
    Cut 1/2 inch wide strips, 2 of them 9-inches long and the rest 8-inches.
  13. 13
    Lay atop jam in lattice; run knife around sides of pan and press dough at sides down to form a 1/4-inch border.
  14. 14
    Lightly beat whole egg and cream and coat exposed pastry.
  15. 15
    Refrigerate 1/2 hour.
  16. 16
    Preheat oven to 350 degrees.
  17. 17
    Bake torte 45 to 50 minutes until lightly brown.
  18. 18
    Let cool 5 minutes and sprinkle with confectioners sugar.

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