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LOCATION: Recipes >> German >> Linzertorte 02

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LINZER TORTE (GERMAN)

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

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.
Serves 10 to 12.

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