Linzer torte
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Linzer torte
  Tortes  
Last updated 6/12/2012 1:27:34 AM. Recipe ID 62510. Report a problem with this recipe.
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      Title: Linzer torte
 Categories: Desserts
      Yield: 12 Servings
 
MMMMM------------------------LINZER DOUGH-----------------------------
  1 1/2 c  All-purpose flour
      1 c  Ground, blanched almonds
    3/4 c  Sugar
    1/4 ts Ground cloves
      1 ts Baking powder
    3/4 c  Butter
      1 ts Grated lemon zest
      1 ts Vanilla extract
      1    Egg
      1    Egg yolk

MMMMM--------------------------FILLING-------------------------------
    1/3 c  Raspberry preserves
      2    Baskets fresh raspberries
    1/3 c  Toasted, sliced almonds
           Confectioners' sugar

MMMMM-------------------------VARIATION------------------------------

MMMMM--------------------CHEESE LINZER TORTE-------------------------

MMMMM-----------------------CHEESE FILLING----------------------------
      1 lb Cream cheese
           - room temperature
    1/4 c  Sugar
      1 ts Vanilla extract
      1 ts Grated lemon zest
      2    Eggs
      2    Egg yolks
    1/2 c  Cream
 
  FOR THE LINZER DOUGH: Preheat oven to 350F with rack in center. Mix
  all the dry ingredients in a bowl. Rub in butter finely by hand.
  Whisk lemon zest and vanilla with egg and yolk and stir into dough
  with a fork--the dough will be very soft. Butter a 12-inch tart pan
  with removable bottom. Spread dough evenly in the pan, spreading it
  thicker at the edge to form the side wall of the tart shell. For
  raspberry version, bake about 25 minutes, until well risen and firm.
  Cool in pan on a rack. RASPBERRY FILLING: Spread the preserves in the
  tart shell and arrange the raspberries on the preserves. Edge with
  the almonds and dust lightly with the confectioners' sugar. CHEESE
  VARIATION: Do not bake shell. Beat cream cheese with a hand mixer set
  at medium speed or with a heavy-duty mixer fitted with the paddle.
  Beat in sugar and continue beating until smooth, adding remaining
  ingredients in order, scraping bowl and beater(s) often. Pour into
  unbaked Linzer shell, above. Bake about 30 minutes. Cool and finish
  with jam and raspberries, if desired, or leave plain.
 




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Recipe ID 62510 (Apr 03, 2005)

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