Germany − Linzer Torte
Ingredients
- 0.8 cup sweet butter, softened
- 0.8 cup sugar
- 1 cup finely ground almonds
- 1 each tbsp. Kirschwasser (cherry brandy)
- 1 each -1/2 cup flour
- 1 each tsp. cinnamon
Instructions
- 1
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.
- 2
Cream butter and sugar and beat until fluffy and creamy in color; gradually add almonds and Kirschwasser.
- 3
Sift flour with cinnamon and cloves; add grated rinds and stir into butter mixture.
- 4
Spread about 2/3 of dough on bottom and about 2/3 up sides of pan; spread raspberry preserves over dough.
- 5
Roll remaining dough between 2 sheets of waxed paper; cut into 1/2 inch wide strips.
- 6
Put in refrigerator to chill.
- 7
Form strips into a latticework pattern on top of preserves, laying a strip around circumference.
- 8
Push dough on sides down over strip around circumference and flute; brush top with egg mixture.
- 9
Bake at 350 degrees for 35 minutes, until top is golden brown.
- 10
Allow to cool about 10 minutes before removing sides of springform.