"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Linz-A-Torte Recipe

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This recipe for Linz-A-Torte, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Sunday, February 26, 2006


2# jar Red Rasberry preserves
2 pgkes slivered almonds
1# walnuts
1 c. shortening
1/2 c. butter
1 3/4 c. sugar
2 eggs
2 c. flour
3 heaping tsp. cocoa
1/4 t. ground cloves
1/2 t. cinnamon
1/4 t. nutmeg
1 1/2 t. salt
3/4 bottle almond extract-add whiskey to remaining extract
1 can of solo almond filling

Grind almond and walnuts; set aside. In large mixing bowl combine shortening, butter, sugar and eggs cream these ingredients. Then add the following dry ingredients; flour, cocoa, cloves, cinnamon, nutmeg, salt add 3/4 bottle almond extract then add whiskey to remaining extract and then add entire bottle (whiskey & extract), add solo
almond filling, the grated rinds of 2 lemons. Add the ground up nuts, mix and refrigerate. Refrigerate dough overnight. Pat about 1/2 c. dough into bottom of 8-9 inch round cake pan, on top of dough spread about 1/3 c. raspberry preserves, then roll small amount of dough into worm like pieces about the diameter of your finger, place around the edges then 2 rows going down and fill in across to make a pattern that looks like 3 rows of 3 boxes in each row, using a fork dipped in flour press down on rolled dough. Bake at 350 for 35- 45 minutes

Number Of Servings:
Number Of Servings:
Apprx 4-6




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