Linzertorte

Total Time: 2 hrs 45 mins Preparation Time: 2 hrs Cook Time: 45 mins

Ingredients

• 1 1/2 cups all-purpose flour
• 1/8 teaspoon clove, ground
• 1/4 teaspoon cinnamon
• 1 cup fine ground almonds
• 1/2 cup sugar
• 1 teaspoon lemon, rind of, grated
• 2 hard egg yolks, cooked, mashed
• 1 cup unsalted butter, softened
• 2 raw egg yolks, lightly beaten
• 1 teaspoon vanilla extract
• 1 1/2 cups thick raspberry jam
• 1 egg, lightly beaten
• 2 tablespoons light cream
• confectioners' sugar

Recipe

• 1 sift flour, cloves and cinnamon together into a deep mixing bowl.
• 2 add ground almonds, sugar, lemon peel and mashed egg yolks.
• 3 with a wooden spoon, beat in butter, raw egg yolks and vanilla.
• 4 continue beating until smooth and doughy.
• 5 form dough into ball.
• 6 wrap in waxed paper and refrigerate at least 1 hour or until firm.
• 7 remove about 3/4 of dough and return rest to refrigerator.
• 8 lightly butter round cake pan (spring-form, if available). add dough, and press out to form a 1/4-inch thick shell.
• 9 spoon in raspberry jam and spread out evenly with spatula.
• 10 with floured rolling pin on a floured surface, roll out remaining dough 1/4-inch thick.
• 11 cut 1/2 inch wide strips, 2 of them 9-inches long and the rest 8-inches.
• 12 lay atop jam in lattice; run knife around sides of pan and press dough at sides down to form a 1/4-inch border.
• 13 lightly beat whole egg and cream and coat exposed pastry.
• 14 refrigerate 1/2 hour.
• 15 preheat oven to 350 degrees.
• 16 bake torte 45 to 50 minutes until lightly brown.
• 17 let cool 5 minutes and sprinkle with confectioners sugar.