Tuesday, February 7, 2012

Linzer Torte


2 cups all-purpose flour

2 cups ground hazelnuts

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1 teaspoon ground cinnamon

1/8 teaspoon salt

1 pinch ground cloves

1 cup cold unsalted butter

2 eggs, lightly beaten

1 teaspoon grated lemon zest

1 1/2 cups raspberry preserves

Confectioners' sugar


1.       In a bowl, combine the first seven ingredients.

2.       Cut in butter, using a pastry blender or knife, until mixture resembles coarse breadcrumbs.

3.       Add eggs and lemon zest; stir until mixture forms a ball. Cut finished dough into 4 equal pieces. Cover and refrigerate for 3-4 hours or until chilled.

4.       Remove two portions of dough from refrigerator; press each into an ungreased 9-in. fluted tart pan with removable bottom. Spread 2/3 cup jam over each.

5.       Between two sheets of lightly floured parchment paper, roll one portion of remaining dough into a rectangle. Cut six 1-in.-wide strips; arrange in a lattice design over jam.

6.       Repeat with remaining dough (return dough to the refrigerator if needed).

7.       Bake at 350 degrees F for 40-45 minutes or until bubbly and crust is browned.

8.       Cool completely. Dust with confectioners' sugar if desired prior to service.

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