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Linzertorte Recipe

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This recipe for Linzertorte is from Family 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:  
7 1/2 oz. butter
1 cup plus 3 Tbsp. sugar
3/4 tsp. cinnamon
3/4 tsp. clove powder
1 1/2 egg
1/2 tsp. salt
1 1/2 cup flour
225 grams almond (grated) equivalent to 1 1/2 cups grated almonds
raspberry jam
1 egg for painting
Directions:
Directions:
Cream butter, add egg and sugar. Mix well. Add the rest of the ingredients. Separate the dough into 2/3 and 1/3. With the 2/3, roll in a greased and floured cookie pan with sides. Fill with preserves. Roll out the 1/3 dough onto a floured surface and cut into 1/4" - 1/2" strips. Starting at one corner, lay the strips down until you reach the diagonal corner. Next take the strips and crisscross the other strips. Whisk one egg or just yolk. Brush the strips on top. Bake in 350º oven for 25 - 35 minutes until top is golden brown. When cool, cut into large rectangles and wrap in aluminum foil to store.
Personal Notes:
Personal Notes:
I like to add a bit more cinnamon than what is in the recipe. I know this a personal note in several of the recipes but THIS is our favorite Swiss Christmas cookies!

 

 

 

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