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 \N | Egg |
1 \N | Egg yolk |
⅓ cup | Raspberry preserves |
2 \N | Baskets fresh raspberries |
⅓ cup | Toasted -- sliced almonds |
\N \N | Confectioners' sugar |
1 pounds | Cream cheese -- room |
\N \N | Temperature |
¼ cup | Sugar |
1 teaspoon | Vanilla extract |
1 teaspoon | Grated lemon zest |
2 \N | Eggs |
2 \N | 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 :