Linzer Torte

* Exported from MasterCook *

LINZER TORTE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----LINZER DOUGH-----
1 1/2 c All-purpose flour
1 c Ground, blanched almonds
3/4 c Sugar
1/4 ts Ground cloves
1 t Baking powder
3/4 c Butter
1 t Grated lemon zest
1 t Vanilla extract
1 Egg
1 Egg yolk
-----FILLING-----
1/3 c Raspberry preserves
2 Baskets fresh raspberries
1/3 c Toasted, sliced almonds
Confectioners' sugar
-----VARIATION-----
-----CHEESE LINZER TORTE-----
-----CHEESE FILLING-----
1 lb Cream cheese
- room temperature
1/4 c Sugar
1 t Vanilla extract
1 t 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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