How to make it

  • Cream butter and sugar well.
  • Blend in egg yolks, ground almonds and extract or brandy or vanilla and lemon juice and grated rind
  • Sift flour and baking powder and add to creamed mixture.
  • Beat whites till stiff peaks ( but not dry ) and fold into mixture
  • At this point you may chill dough or roll it out.
  • Chilling makes it easier to roll.
  • Divide dough into 2 parts, one a bit larger than the other.
  • I find that rolling dough between sheets of wax paper is often helpful or on a lightly floured surface.
  • Roll larger part into a circle to fit a greased bottom and sides of a tart pan .
  • Spread preserves over dough.
  • Roll out smaller section of dough into a circle.
  • Cut out strips and place strips in a lattice or crisscross fashion on top of tart.
  • Sprinkle top of tart here and there with extra slivered almonds.
  • Bake in a 325 to 350 oven until golden about 40 minutes or so.
  • Note: Most Linzer Tortes will taste best the next day when the dough will mellow and soften a bit and flavors get to mingle.
  • Freezes well.

Reviews & Comments 2

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes