Austrian Linzer Torte
hard-cooked egg yolks, sieved
tablespoon kirsch (cherry brandy) or water
teaspoon finely shredded lemon peel
teaspoon ground cinnamon
teaspoon ground cloves
cup ground hazelnuts (filberts) or almonds
12 ounce jar seedless red raspberry jam
- In a large mixing bowl beat butter until softened. Add sugar, egg, egg yolks, kirsch or water, lemon peel, cinnamon, and cloves. Beat until combined. Stir in flour and nuts. Form into a ball. Wrap in plastic wrap; chill for 1 to 2 hours.
- On a floured surface slightly flatten two-thirds of the dough. (Chill remaining until needed.) Roll to a 12-inch circle. Transfer to an ungreased 10x1-inch tart pan with a removable bottom or a 9- to 10-inch springform pan. Ease into pan, pressing 1/2 inch up sides. Spread with jam. Roll remaining dough to a 10x6-inch rectangle. Cut six 1-inch-wide strips. Weave atop jam. Press ends onto rim, trimming as necessary.
- Bake in a 325 degree F oven for 35 to 40 minutes or until golden. Cool in pan. Remove sides. Before serving, sift powdered sugar over top. Makes 12 servings.
Nutrition Facts(Austrian Linzer Torte)
- Per serving:
- 399 kcal cal.,
- 18 g fat
- (7 g sat. fat,
- 80 mg chol.,
- 131 mg sodium,
- 55 g carb.,
- 2 g fiber,
- 6 g pro.
- Percent Daily Values are based on a 2,000 calorie diet