Linzer torte

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
¼ cup Sugar
1 teaspoon Vanilla extract
1 teaspoon Grated lemon zest
2 Eggs
2 Egg yolks
½ cup Cream






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 :

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