"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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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