linzertorte fingers
- Categories
- Cookies
- Yield
- 20 Servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Unblanched almonds |
| 2½ cup | All-purpose flour |
| 1 pinch | Salt |
| 1 teaspoon | Ground allspice |
| 1 cup | Powdered sugar |
| 1 | Lemon's peel, finely grated |
| 1¼ cup | Unsalted butter;in sm pieces |
| 3 | Egg yolks |
| 12 ounces | Raspberry jam |
| 1 | Egg |
| 2 teaspoons | Milk |
| 2 teaspoons | Sugar |
| ½ cup | Sliced almonds |
Finely grind unblanched almonds in a food processor or blender; place in a large bowl. Sift flour, salt, allspice and powdered sugar into bowl. Add lemon peel; mix well. Make a well in the center of flour and add butter and egg yolks; mix ingredients together to form a soft dough. Knead lightly until smooth. Cover bowl with plastic wrap and refrigerate 30 minutes. Preheat oven to 400 F (205 C). Divide dough in half. Roll out one piece on a well-floured surface to fit a 13" x 9" baking pan; place in pan. Spread jam over pastry. Roll out other half of dough to fit pan; place on top of jam. Lightly beat egg with milk and sugar; brush pastry with glaze and sprinkle with sliced almonds. Bake 10 minutes; reduce temperature to 350 F (175 C). Bake 35 minutes longer or until golden. Cool in pan. When cold, cut in 30 pieces.
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