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Linzertorte Recipe

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This recipe for Linzertorte, by , is from The Haire Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kate Weyerer
Added: Friday, November 28, 2008


1 cup flour
1/2 cup white sugar
1 Tbsp unsweetened cocoa
1/2 to 1 tsp ground cloves
1 cup ground nuts (e.g. hazelnuts or almonds)
1/2 to 1 tsp cinnamon
Salt (if you take regular butter)
+/- 3/4 stick of butter (avoid margarine, it's a bum for this cake!)

Later for the topping:
About 1/3 of the dough
Perhaps some nuts for decoration
Jam (raspberry, plum, whatever you have it'll be goood!)

Mix all the dry ingredients together, add the butter and knead for a few minutes.
Before making the dough ball take out about one third of the dough for the topping later (you don't have to, but it certainly makes a nice decoration instead of having just plain jam on top). Grease your springform.
Spread a little flour on your counter and start rolling out the dough to put it in a springform afterwards.
Once it's in the springform press down the left-over dough on the edges so that you have a frame to hold the jam you're going to spread inside of it. Now get the jam and don't be shy about it, take some good spoonsful and spread it out on your cake.
Then take the leftover dough you set aside earlier and start rolling it out and make shapes, you can decorate the cake however you wish, placing your dough shapes (circles, flowers, stripes...) on top of the jam. Feel free to add some nuts... Pre-heat oven at 400 F. Bake for 35-40 min. GUTEN APPETIT!

Personal Notes:
Personal Notes:
Linzertorte is a typical German pastry.
This is one of my favorite cakes and has been THE party favorite for years- it's easily prepared and everyone, really everyone just LOVES it!
I believe we had some when the Lees and Stewarts came over to Europe in 2004 and we had a dinner at my parent's friends' house in Bavaria (Uncle Marc made salmon).
XO, Kate




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