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LOCATION: Recipes >> German >> Linzertorte 04

Print this Recipe    Linzertorte 04


1 1/4 cups blanched almonds, coarsely chopped
1/4 cup hazelnuts, chopped
2 tablespoons chopped citron (optional)
2 tablespoons chopped candied orange peel (optional)
1 cup butter, very cold
2 cups flour sifted with 1 1/2 teaspoons powdered cinnamon
1 cup sugar
2 eggs
1/8 teaspoon powdered cloves
2 teaspoons cocoa
1/2 teaspoon baking powder
2-4 cups red jam

Put almonds and hazelnuts and very hard butter together in a wooden
bowl and chop until butter is cut into pieces the size of peas.
Add sugar and eggs and mix well. Sift flour with spices, cocoa,
and baking powder and work it in to make an elastic dough. Remove
the dough from the bowl, wrap it in a towel and put it into the
refrigerator for at least an hour. When it is well chilled, divide
into two parts, one a little larger than the other. Roll out the
larger portion and fit it into a well greased 9 inch pan or spring
mold. Fill the shell with red jam (raspberry, currant, strawberry,
cherry or a mixture ). Roll out the other portion of the dough.
Cut it in strips, and arrange a lattice-like top over the jam. Bake
in a moderate oven (350 deg F.) for 30 - 40 minutes. Cool and fill
the lattice openings with more jam. Makes 1 9-inch torte


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