Cranberry Linzer Torte Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: filling:
1/4 c water
3 c cranberries (a 12 oz pkg)
1 c sugar
1 T grated orange peel
crust:
1 c almonds
1 1/2 c all-purpose flour
1 c sugar
1 c (1/2 lb) unsalted butter
2 large egg yolks
1 T grated orange peel
1 T unsweetened cocoa
2 tsp ground cinnamon
1/2 tsp ground cloves
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Directions: |
Directions:Filling: In a heavy pan over high heat bring water, cranberries, sugar and peel to boiling. Cook and stir until the consistency of soft jam, about 4-5 minutes. Remove from stove and let cool.
Crust: Finely grind the almonds in the food processor. Add all other ingredients and process until the dough is well mixed and hangs together. Press 3/4 of dough into a well buttered 9-inch pan with a removable bottom. Press evenly on the bottom and about 1 1/2 inches high on the sides. Use the rest of the dough to sprinkle over the top. Add the filling and bake at 350º for about 45 minutes or till the crust is browned at edges. |
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Number Of
Servings: |
Number Of
Servings:8 or more |
Preparation
Time: |
Preparation
Time:1 1/2 hours |
Personal
Notes: |
Personal
Notes: This recipe takes the traditional Linzertorte from Austria and gives it a California twist with cranberries and orange.
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