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Linzer Torte


2 cup flour
1/2 cup sugar
2/3 cup finely ground almonds
1 tsp. baking powder
1/4 tsp. salt
1 tsp. vanilla
1 tsp. cinnamon
1/4 tsp. ground cloves
1 egg
1/2 lb. butter
1 cup raspberry preserves for filling
1 beaten egg to brush on top

Combine dry ingredients. Mix with butter, vanilla and egg to make a smooth dough. Roll out 3/4 of the dough. Line with it a 9-inch buttered cake pan so that the sides are 3/4-inch high. Fill the center with the preserves. Roll out the rest of the dough and cut into strips. Place crisscross on top. Brush with beaten egg. Bake in preheated oven at 375 degrees for about 40 to 50 minutes.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.