Linzer torta (linzer torte)
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Linzer torta (linzer torte)
Last updated 6/12/2012 1:27:34 AM. Recipe ID 62509. Report a problem with this recipe.
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      Title: Linzer torta (linzer torte)
 Categories: Desserts, Hungary
      Yield: 1 Servings
      2 c  Sifted all purpose flour
      1 c  Of sugar
      3 ea Egg yolks
      2 ea Sticks unsalted butter, cut
           -in small pieces
    1/2 c  Almonds, ground
      1 ts Ground cinnamon
        ds Grated nutmeg
      1 tb Freshly squeezed lemon juice
  1 1/2 c  Raspberry preserves
      1 ea Egg white, lightly beaten
  Measure the flour onto a piece of waxed paper. Make a well in the
  center and add the sugar. Make a well in the sugar and add the egg
  yolks and butter. Use a knife to cut all the ingredients together
  When the ingredients are partially combined, add the almonds,
  cinnamon and lemon juice. Pinch all of the ingredients together with
  your hands to form into a ball of soft dough. Wrap the dough in waxed
  paper and chill in refrigerator for two hours. Preheat the oven to
  375. Cut the dough into three equal portions. One portion will be
  used to form the lattice. Reserve 1/3 of the 2/3 dough to form the
  side crust. Roll the remaining dough and fit it into 1 ten inch
  springform pan that has been buttered and lightly floured. Roll the
  side crust into a long stri 1 inch wide and fit it against the inner
  edge of the cake pan. Spread the preserves on top of the pastry. Roll
  out the remaining third of the dough very thin and cut into strips 10
  inches long by 1/2 inch wide. Form a criscross design of pastry
  strips on top of the preserves. Brush the pastry with lightly beaten
  egg whites. Bake the tart for 45-50 minutes or unitl the pastry is
  lightly browned. Linzer Torta ~ Hungarian Linzer Torte

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Recipe ID 62509 (Apr 03, 2005)

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