LINZERTORTE
Provided by Trude Reder
Categories Dessert Bake Almond Winter Cinnamon Clove Jam or Jelly Pastry Gourmet New Jersey
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Grind almonds with half of sugar in a food processor until powdery (be careful not to process to a paste), then transfer to a small bowl.
- Add butter, yolk, and remaining sugar to processor and blend, scraping down sides, until light and fluffy. Add ground almonds, flour, zest, salt, cinnamon, and cloves and pulse, scraping down sides if necessary, until a dough forms. (Dough will be sticky.)
- Divide dough into 1 one-third portion and 1 two-thirds portion and form each portion into a disk on plastic wrap. Wrap disks in plastic wrap and chill until slightly firm, about 30 minutes.
- Put oven rack in middle position and preheat oven to 350°F.
- Unwrap larger disk and put in springform pan. Cover surface with plastic wrap and press dough (through plastic wrap) evenly onto bottom and 1/4 inch up side of pan. Discard plastic wrap.
- Bake until golden brown, 20 to 25 minutes, then transfer crust in pan to a rack and cool completely, about 30 minutes. Leave oven on.
- Roll out remaining dough between 2 sheets of plastic wrap into a 9-inch round, then transfer to a baking sheet and freeze 10 minutes. (Round will be thinner than bottom crust.)
- Remove top sheet of plastic and cut dough into 12 (1/2-inch-wide) strips, then freeze strips 5 minutes. Discard any remaining dough.
- Spread jam evenly over cooled crust, leaving a 1/4-inch border around edge, then arrange 6 strips 1 inch apart across jam, pressing ends onto edge of crust. Arrange remaining 6 strips 1 inch apart diagonally across first strips to form a lattice with diamond-shaped spaces. (Repair any broken pieces of dough by carefully pressing them together.) Trim edges of all strips flush with edge of pan.
- Bake until top is golden brown, 30 to 40 minutes. Cool in pan on rack 10 minutes, then remove side of pan and cool completely.
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Mifrah Siddiqui
[email protected]I made this Linzertorte for a potluck and it was a huge hit! Everyone raved about how delicious it was. I'll definitely be making it again.
Bernadette Watts
[email protected]I'm allergic to nuts, so I substituted the ground almonds in the filling with ground oats. It turned out great! The Linzertorte was still delicious and everyone loved it.
Lauren V
[email protected]This recipe is a bit too complicated for me. I think I'll try a simpler Linzertorte recipe next time.
Meg Bristy
[email protected]I'm not sure what went wrong with my Linzertorte, but it didn't turn out well. The crust was too dry and the filling was too runny. I'll have to try a different recipe next time.
L C
[email protected]This Linzertorte recipe is a keeper! It's the perfect balance of sweet and tart, and the crust is flaky and delicious. I'll definitely be making this again.
Hafiz Sadeeq
[email protected]Love this recipe! The Linzertorte is always a hit at parties. It's so easy to make and it always turns out perfect.
Dairaj Jaishi
[email protected]Just made this Linzertorte and it's amazing! The crust is so flaky and the filling is perfectly tart. I'll definitely be making this again.
Adnan Gondal
[email protected]This recipe was a bit more challenging than I expected, but it was worth it! The Linzertorte turned out absolutely delicious. The crust was perfectly crisp and the filling was smooth and flavorful. I'm so glad I gave this recipe a try.
Kon Kar
[email protected]I've made this Linzertorte recipe several times and it's always a hit. The crust is flaky and flavorful, and the filling is perfectly balanced between sweet and tart. I love that it's not too difficult to make, either. It's a great recipe for a speci
Bryan Bower
[email protected]This Linzertorte recipe is a winner! The buttery pastry crust and the sweet, tart filling are a perfect combination. I followed the recipe exactly and it turned out beautifully. The only thing I would change next time is to add a bit more cinnamon to