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Linzer Torte

2 cups flour
1/2 lb unsalted butter
1 1/4 cup sugar
1 egg
1 Tbs cinnamon
1/4 tsp ground cloves
2 Tbs cocoa
1 cup ground almonds
2 Tbs Brandy or Rum
1 tsp baking powder
2/3 cups raspberry preserves (seedless may be used)
1 egg yolk to paint top

Preheat oven to 350F. Mix all of the dry ingredients on counter top. Make a well in center and add the remaining ingredients. Knead till it is like a pie dough. Let rest for about 1/2 hour in the refrigerator. Use 2/3 of dough and roll out to about 1/4 inch thick and place in the bottom of spring form pan or a tart pan. Spread with raspberry preserves leaving a 1/2 inch border of dough. Roll out remaining 1/3 of dough and cut into 1/2 inch strips and criss cross on top of raspberry preserves in a lattice pattern. Mix the egg yolk with about 1 teaspoon of water and paint the lattice with this mixture. Bake for 45 to 50 minutes, cool on wire rack. Remove from pan and dust with powder sugar prior to serving. This can be made up to 3 days in advance and stored in an air tight container.

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