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LOCATION: Recipes >> German >> Linzertorte 03

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Linzertorte

1/2 lb + 4 Tbsp (2-1/2 sticks) sweet butter, at room temperature
1 cup granulated sugar
1-1/2 tsp grated lemon zest
2 eggs
1-1/4 cups unbleached all-purpose flour
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp salt
1-1/4 cups blanched almonds, finely ground
2/3 cup raspberry preserves
confectioners' sugar for dusting top

Preheat oven to 325 deg. F. Cream butter and sugar together until
light. Add grated zest and eggs and mix well. Sift flour, spices
and salt together. Add flour mixture an almonds to butter mixture
and blend thoroughly. Pat half of this mixture evenly into the
bottom of a 9-inch false-bottom tart pan. Spread preserves to
within 1/2-inch of the sides. Transfer remaining dough to pastry
bag and form a ring around the edge, then squeeze out a lattice
crust on top. Set on the middle rack of the oven and bake for 50
minutes, o until the lattice is evenly browned and the preserves
are bubbling Sprinkle top lightly with confectioners' sugar. Serve
warm or cold.

6 to 8 portions.

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