Linzer Torte

Recipe Ingredients

• --------- LINZER DOUGH ---------
• 1.50 c All-purpose flour
• 1.00 c Ground, blanched almonds
• 0.75 c Sugar
• 0.25 ts Ground cloves
• 1.00 ts Baking powder
• 0.75 c Butter
• 1.00 ts Grated lemon zest
• 1.00 ts Vanilla extract
• 1.00 Egg
• 1.00 Egg yolk
• --------- FILLING ---------
• 0.33 c Raspberry preserves
• 2.00 Baskets fresh raspberries
• 0.33 c Toasted, sliced almonds
• Confectioners' sugar
• --------- VARIATION ---------
• --------- CHEESE LINZER TORTE ---------
• --------- CHEESE FILLING ---------
• 1.00 lb Cream cheese
• room temperature
• 0.25 c Sugar
• 1.00 ts Vanilla extract
• 1.00 ts Grated lemon zest
• 2.00 Eggs
• 2.00 Egg yolks
• 0.50 c Cream

Recipe Directions

• 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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