astray recipes: Linzer torte

Categories: Desserts; Guestchefs
Yield: 12 servings

Measure	Ingredient
1½ cup	All-purpose flour
1 cup	Ground -- blanched almonds
¾ cup	Sugar
¼ teaspoon	Ground cloves
1 teaspoon	Baking powder
¾ cup	Butter
1 teaspoon	Grated lemon zest
1 teaspoon	Vanilla extract
1	Egg
1	Egg yolk
⅓ cup	Raspberry preserves
2	Baskets fresh raspberries
⅓ cup	Toasted -- sliced almonds
	Confectioners' sugar
1 pounds	Cream cheese -- room
	Temperature
¼ cup	Sugar
1 teaspoon	Vanilla extract
1 teaspoon	Grated lemon zest
2	Eggs
2	Egg yolks
½ cup	Cream

LINZER DOUGH

FILLING

VARIATION

CHEESE LINZER TORTE

CHEESE FILLING

FOR THE LINZER DOUGH: Preheat oven to 350F with rack in center. Mix all the dry ingredients in a bowl. Rub in butter finely by hand.

Whisk lemon zest and vanilla with egg and yolkand stir into dough with a fork--the dough will be very soft. Butter a 12-in RASPBERRY FILLING: Spread the preserves in the tart shell and arrange the raspberries on the preserves. Edge with the almonds and dust lightly with the confectioners' sugar.

CHEESE VARIATION: Do not bake shell. Beat cream cheese with a hand mixer set at medium speed or with a heavy-duty mixer fitted with the paddle. Beat in sugar and continue beatinguntil smooth, adding remaining ingredients in order, scraping bowl and beater NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK Recipe By :

linzer torte