Linzer torte

Linzer torte

Ingredients/Components

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

How to make linzer torte:

Sift together flour, sugar, cocoa, baking powder, cinnamon, salt and cloves into medium-size bowl. Cut in butter. Stir in egg, almonds, Kirsch, lemon rind and juice until mixture is well blended. Chill 1 hour, or until dough gets firmer. Cut the dough in half and press half to fit bottom of a 10-inch greased and floured spring-form pan. Spread 1/2 cup of jam over dough. Sprinkle a pastry board lightly with flour and roll finger thick strips of dough. Arrange strips, lattice fashion, over preserves. Bake at 350° for about 50 minutes or until pastry is firm. Cool in pan on wire rack. Remove cake from pan. Fill lattices with additional raspberry jam, if you wish. Sprinkle with powdered sugar.

Note: A 9 x 9-inch pan may be used in place of the spring-form pan.

Recipe categories: Desserts, Pies and tarts, Tarts.