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Wonderful Linzer Torte Recipe

Ingredients

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.

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