cateory: desserts
Linzer Torte
Reviews: 198
Ingredients:
- 3/4 cup sweet butter, softened
- 3/4 cup sugar
- 1 cup finely ground almonds
- 1 tbsp. Kirschwasser (cherry brandy)
- 1−1/2 cup flour
- 1 tsp. cinnamon
- Grated rind of 1/2 orange and 1/2 lemon
- 1 cup good quality raspberry preserves
- 1 egg, lightly beaten with 1/2 tsp. water
- 1 tsp. finely ground cloves
How to make
Linzer Torte
Linzer Torte
- Butter one 9 inch springform pan.
- Cream butter and sugar and beat until fluffy and creamy in color; gradually add almonds and Kirschwasser.
- Sift flour with cinnamon and cloves; add grated rinds and stir into butter mixture.
- Spread about 2/3 of dough on bottom and about 2/3 up sides of pan; spread raspberry preserves over dough.
- Roll remaining dough between 2 sheets of waxed paper; cut into 1/2 inch wide strips. Put in refrigerator to chill.
- Form strips into a latticework pattern on top of preserves, laying a strip around circumference.
- Push dough on sides down over strip around circumference and flute; brush top with egg mixture.
- Bake at 350 degrees for 35 minutes, until top is golden brown.
- Allow to cool about 10 minutes before removing sides of springform.
Comments for
Linzer Torte
Linzer Torte
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