LOCATION: Recipes >> German >> Linzertorte 01
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Linzertorte 01
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LINZER TORTE
1 cup (250mL) unsalted butter
1 cup (250 mL) granulated sugar
2 egg yolks
2 hard-cooked egg yolks, sieved
juice and rind of 1 lemon
1 tablespoon (15 mL) brandy
1/2 lb. (250 g) almonds, ground
2 cups (500 mL) sifted all-purpose flour
1 teaspoon (5 mL) baking powder
1 cup (250 mL) raspberry or apricot jam
confectioner's sugar (powdered sugar)
Cream butter and gradually beat in granulated sugar. Add next 4
ingredients. Blend well. Stir in almonds, sifted flour, and baking
powder. Work with fingers into a smooth dough. Press half the
dough in the bottom of a greased loose-bottomed 9" cake pan or
spring form (size to hold 1 litre) or a greased pie tin of the
approximate size. Make dough thicker on bottom than on sides.
Cover with 3/4's of the jam. Chill remaining half of dough until
easier to handle. Roll dough into strips about 3/4 inch (about 2
cm) thick, and arrange crisscross over the jam-covered dough. Bake
in preheated oven (350 degrees F, 180 degrees C) for 45 to 50
minutes, or until pale gold in color. Before serving, fill spaces
between strips with rest of jam and dust with confectioners' sugar.
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