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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Linzertorte Recipe

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This recipe for Linzertorte is from Dennis's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 cups flour
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/8 tsp. ground cloves
3/4 cup finely ground walnuts
12 tbsp. unsalted butter, softened
3/4 cup sugar
1 egg
1/3 cup red currant jelly
1/3 cup raspberry jam
2 tbsp. sliced almonds
Confectioners sugar
Directions:
Directions:
1. Combine flour, cinnamon, nutmeg, cloves, and walnuts in a bowl. Mix well and set aside.

2. Beat butter with an electric miser on medium speed. Gradually add sugar and beat until mixture is fluffy. Beat in egg, reduce speed, and add flour mixture, mixing until just combined (dough will be soft and sticky).

3. Preheat oven to 375º. Butter and flour a 9" tart pan with a removable bottom. Flour your hands and press half the dough into the bottom of the pan. Press half of the remaining dough into the sides of pan. Form remaining dough into 6 balls; set aside.

4. Combine jelly and jam in a bowl; mix well and spoon into crust. With floured hands, roll out remaining balls of dough on a lightly floured surface until each is 9" long. Crisscross stripes of dough over filling (three strips each way), pinch side and top crusts together, and sprinkle with almonds. Bake until crust is golden, 30 minutes. Cool, remove from pan, and dust with sugar.

 

 

 

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