Linzer torte
12 servings
Ingredients
| Quantity | 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 |
Directions
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 :