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Linzer Torte
3
/4 cup sweet butter, softened
3
1
1
1
1
/4 cup sugar
cup finely ground almonds
tbsp. Kirschwasser (cherry brandy)
−1/2 cup flour
tsp. cinnamon
Grated rind of 1/2 orange and 1/2 lemon
1
1
1
cup good quality raspberry preserves
egg, lightly beaten with 1/2 tsp. water
tsp. finely ground cloves
Butter one 9 inch springform pan. Cream butter and sugar and beat
until fluffy and creamy in color; gradually add almonds and
Kirschwasser. Sift flour with cinnamon and cloves; add grated
rinds and stir into butter mixture. Spread about 2/3 of dough on
bottom and about 2/3 up sides of pan; spread raspberry preserves
over dough. Roll remaining dough between 2 sheets of waxed paper;
cut into 1/2 inch wide strips. Put in refrigerator to chill. Form
strips into a latticework pattern on top of preserves, laying a
strip around circumference. Push dough on sides down over strip
around circumference and flute; brush top with egg mixture. Bake
at 350 degrees for 35 minutes, until top is golden brown. Allow
to cool about 10 minutes before removing sides of springform.
Linzer Torte
27
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