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Linzer Torte

by Caroline Bachman

Linzer Torte is a traditional Christmas torte in not only
Germany but Austria, Switzerland and Hungary.

Caroline says of all the baked goodies at Christmas
Her German family liked this the best.

Here is her recipe


1¾ cups sifted all-purpose flour
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¾ cups sugar
1 can ( 4½ ounces whole almonds, ground (1 cup)
¾ cup ( 1 ½ sticks butter)
1½ teaspoons grated lemon rind
2 egg yolks
1 teaspoon vanilla

1 jar (10 ounces) red raspberry preserves
Whole blanched almonds (optional)
Powdered Sugar


Sift flour, cinnamon and cloves into a large bowl; add sugar and almonds. Cut in butter with a pastry blender until crumbly. Blend in lemon rind, egg yolks and vanilla; knead a few times until smooth. Chill dough about 1 hour.

Press 1/3 of dough evenly on bottom and one inch up side of 9-inch round cake pan with loose bottom. Spread ¾ of Jam over dough. Roll remaining pastry between 2 sheets of wax paper to 9x6 inch rectangle; cut lengthwise into 6 strips.

Arrange strips over jam to form a lattice top. (If you are intimidated by lattice work, cut small pieces of dough with leaf or star cookie cutter and arrange in a pattern across the top of the jam. Then put ALL the preserves on in the second step in the spaces between the design) Press edge down all around to form a rim. Arrange whole almonds on rim, if you wish.

Bake in a moderate overn (350 degrees) for 50 minutes, or until lightly browned. Cool 10 minutes on wire rack. Remove outer rim of pan; cool completely. Fill lattices with remaining jam; sprinkle with powdered sugar

P.S. You can also use walnuts or hazelnuts instead of the almonds if you like them better.



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Last updated May 31, 2011