Traditional linzertorte

Yield: 12 Servings

Measure Ingredient
1½ cup Butter
1¼ cup Confectioner's sugar, divided
1 \N Egg
1½ cup Ground hazelnuts or pecans
½ teaspoon Cinnamon
1 pinch Salt
2¾ cup Sifted flour
2 cups Raspberry jam, divided
2 teaspoons Lemon juice

Cream butter, 1 cup of the sugar, and egg together in mixer bowl. Beat until light and fluffy. Set aside. Mix nuts, cinnamon, and salt together in small bowl. Stir flour by hand into reserved creamed mixture alternately with reserved nut mixture. Chill dough for 2 hours.

Preheat oven to 375 degrees. Turn dough out onto lightly floured board.

Roll out dough ¼ inch thick. Line bottom and sides of 10-inch glass pie pan with ¾ of the dough to make a shell. Set aside.

Mix 1½ cups of the jam and lemon juice together in small bowl. Spread over reserved shell. Roll out remaining dough to make lattice top. Bake for 40 minutes, or until top is lightly golden. Cool.

Fill in-between lattice spaces with remaining raspberry jam. Sprinkle with sugar.

Recipe by: The Elsah Landing Restaurant Posted to MC-Recipe Digest V1 #375, by Diane Lamere <dlamere@...> on Wed, 15 Jan 1997.

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