LINZERTORTE
Provided by Trude Reder
Categories Dessert Bake Almond Winter Cinnamon Clove Jam or Jelly Pastry Gourmet New Jersey
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Grind almonds with half of sugar in a food processor until powdery (be careful not to process to a paste), then transfer to a small bowl.
- Add butter, yolk, and remaining sugar to processor and blend, scraping down sides, until light and fluffy. Add ground almonds, flour, zest, salt, cinnamon, and cloves and pulse, scraping down sides if necessary, until a dough forms. (Dough will be sticky.)
- Divide dough into 1 one-third portion and 1 two-thirds portion and form each portion into a disk on plastic wrap. Wrap disks in plastic wrap and chill until slightly firm, about 30 minutes.
- Put oven rack in middle position and preheat oven to 350°F.
- Unwrap larger disk and put in springform pan. Cover surface with plastic wrap and press dough (through plastic wrap) evenly onto bottom and 1/4 inch up side of pan. Discard plastic wrap.
- Bake until golden brown, 20 to 25 minutes, then transfer crust in pan to a rack and cool completely, about 30 minutes. Leave oven on.
- Roll out remaining dough between 2 sheets of plastic wrap into a 9-inch round, then transfer to a baking sheet and freeze 10 minutes. (Round will be thinner than bottom crust.)
- Remove top sheet of plastic and cut dough into 12 (1/2-inch-wide) strips, then freeze strips 5 minutes. Discard any remaining dough.
- Spread jam evenly over cooled crust, leaving a 1/4-inch border around edge, then arrange 6 strips 1 inch apart across jam, pressing ends onto edge of crust. Arrange remaining 6 strips 1 inch apart diagonally across first strips to form a lattice with diamond-shaped spaces. (Repair any broken pieces of dough by carefully pressing them together.) Trim edges of all strips flush with edge of pan.
- Bake until top is golden brown, 30 to 40 minutes. Cool in pan on rack 10 minutes, then remove side of pan and cool completely.
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Lebogang Olifant
[email protected]I wouldn't recommend this recipe.
Emmanuel Dunya
[email protected]I'm not sure I'd make this again.
Ibrar Taaj
[email protected]It was different.
Jaedon Griffith
[email protected]This was interesting.
ayo williams
[email protected]I'm not sure how I feel about this.
Sohail Ali
[email protected]I've had better.
ggxdshadowin ggxdshadowin
[email protected]It was alright.
Celestina Peirlberger
[email protected]This was okay.
Caleb Beauchene
[email protected]I'll pass.
keia Richard
[email protected]Not my favorite.
James Winehouse
[email protected]Meh.
Vinnie Hyatt
[email protected]This Linzertorte was a disappointment. The crust was dry and crumbly, and the filling was too sweet. I followed the recipe exactly, so I'm not sure what went wrong. Maybe I just don't like Linzertorte.
Tayyab Hussain
[email protected]I've been looking for a good Linzertorte recipe for a while, and I'm so glad I found this one. It's the perfect balance of sweet and tart, and the crust is flaky and delicious. I used a combination of raspberries and blueberries in the filling, and i
Yahia Ehab
[email protected]This Linzertorte was a bit more work than I expected, but it was worth it. The finished product was absolutely stunning! The crust was perfectly golden brown, and the filling was smooth and creamy. The flavor was out of this world. I will definitely
Johny Kedavis
[email protected]I'm not much of a baker, but I decided to give this Linzertorte recipe a try. I'm so glad I did! It was surprisingly easy to make, and it turned out beautifully. The crust was golden brown and flaky, and the filling was sweet and tart. I will definit
Ken Ogden
[email protected]This Linzertorte was absolutely delicious! The crust was flaky and buttery, and the filling was rich and creamy. I loved the combination of flavors and textures. The only thing I would change is to use a little less sugar in the filling. Otherwise, t
Alex Mattos
[email protected]I made this Linzertorte for a potluck, and it was a huge success. Everyone loved it! The crust was crispy and flavorful, and the filling was sweet and tart. I especially liked the addition of the cinnamon, which gave the torte a warm and inviting fla
Junior Qiniso
[email protected]This was my first time making Linzertorte, and I'm so glad I tried this recipe. It turned out beautifully! The crust was perfectly golden brown, and the filling was smooth and flavorful. I used a combination of raspberries and blueberries, which gave
Ausj Ususs
[email protected]I've made this Linzertorte several times now, and it's always a hit with my family and friends. The recipe is easy to follow, and the results are always perfect. The crust is flaky and flavorful, and the filling is rich and creamy. I love the additio
Gabriel Muna
[email protected]This Linzertorte was a delightful treat! The shortbread crust was buttery and crumbly, and the raspberry filling was sweet and tart. The overall flavor was perfectly balanced, and the lattice top added a nice touch of visual appeal. I highly recommen