Austrian Linzer Torte (Linzertorte)
1 cup (250 ml) sugar
3/4 cup (180 ml) butter
1 tsp (5 ml) grated lemon rind
2 eggs
1 cup (250 ml) all-purpose four, sifted
1 cup (250 ml) blanched almonds, pulverized in an electric blender or
food processor
1 Tbs (15 ml) cocoa
1/2 tsp (2 ml) cinnamon
1/4 tsp (1 ml) ground cloves
1/4 tsp (1 ml) salt
1 cup (250 ml) raspberry jam, or flavor of your choice
Cream the sugar and butter together until light and fluffy. Add the
lemon rind and beat in the eggs, one at a time. Stir in the flour,
pulverized almonds, cocoa, cinnamon, cloves, and salt. Pat half the
dough into the bottom of a 9-inch (23 cm) round cake pan. Using some of
the remaining dough, form a rim around the inside of the cake pan about
1/4 inch (5 mm) high. Fill the resulting "shell" with the raspberry
preserves. Roll out the remaining dough (you may need to refrigerate it
first) and cut into strips. Form a lattice over the pie with the strips
of dough. Bake in a preheated 325F (160C) oven for 50 minutes. If
desired, additional jam may be used to fill the spaces in the lattice
before serving. Serves 8 to 12.
May the spirit of Christmas bring you peace,
The gladness of Christmas give you hope,
The warmth of Christmas grant you love Merry Christmas~Angelique~
--~--~---------~--~----~------------~-------~--~----~
Access the Recipes And More list archives at:
http://www.mail-archive.com/recipesandmore%40googlegroups.com/
Visit the group home page at:
http://groups.google.com/group/RecipesAndMore
-~----------~----~----~----~------~----~------~--~---
