Linzer Torte

Instructions

1. 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. 2

   Cream butter and sugar and beat until fluffy and creamy in color; gradually add almonds and Kirschwasser.

3. 3

   Sift flour with cinnamon and cloves; add grated rinds and stir into butter mixture.

4. 4

   Spread about 2/3 of dough on bottom and about 2/3 up sides of pan; spread raspberry preserves over dough.

5. 5

   Roll remaining dough between 2 sheets of waxed paper; cut into 1/2 inch wide strips.

6. 6

   Put in refrigerator to chill.

7. 7

   Form strips into a latticework pattern on top of preserves, laying a strip around circumference.

8. 8

   Push dough on sides down over strip around circumference and flute; brush top with egg mixture.

9. 9

   Bake at 350 degrees for 35 minutes, until top is golden brown.

10. 10

    Allow to cool about 10 minutes before removing sides of springform.