Hazelnut Linzer Torte
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Hazelnut Linzer Torte
Last updated 6/12/2012 12:59:07 AM. Recipe ID 22018. Report a problem with this recipe.
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      Title: Hazelnut linzer torte
      Yield: 4 Servings
    1/2 lb Whole hazelnuts
    1/2 lb Granulated sugar
    1/2 lb Sweet butter
    1/2 lb All purpose flour mixed with
    1/2 ts Baking powder
    1/2 lb Melted cooked bittersweet
      1    To 2 eggs
      6 oz Seedless raspberry jam
  Preheat the oven to 375 degrees. Roast the hazelnuts until they smell
  toasty. Remove from oven and let cool for a few minutes. Rub off the
  skins and cool the nuts another 15 minutes.
  In a food processor grind the nuts with the sugar until finely ground
  but not pasty. With your hands work in the butter, flour and chocolate
  together. Add the eggs, one at a time. You just need the egg to hold
  the dough together; you may need only 1.
  Butter a 13 1/2 x 5 x 2 1/2 inch deep meatloaf pan. Spread about 2/3
  of dough in the bottom and up the sides of the pan, spread the jam in
  the middle and top with more dough. Bake at 375 degrees for 10
  minutes, reduce heat to 350 degrees and bake 5 minutes more, then
  reduce heat to 300 and bake for 1 hour longer or 1 1/4 hours in all.
  To test insert a cake tester in dough and it should come out dry. Can
  be made days ahead of time.
  Yield: 12 to 16 servings

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Recipe ID 22018 (Apr 03, 2005)

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