Wednesday, April 28, 2010

Linzer Torte

Linzer Torte
1/2 cup whole hazelnuts, toasted

1-1/2 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon salt
3/4 cup granulated sugar
1/2cup unsalted butter, softened
1/2 teaspoon grated lemon peel
1 egg
3/4 cup raspberry preserves
Sifted powdered sugar


Preheat oven to 375°F.

1. Process hazelnuts in food processor until ground, but not pasty. Combine flour, hazelnuts, cinnamon, cardamom and salt in medium bowl; set aside. Beat granulated sugar, butter and lemon peel in large bowl with electric mixer at medium speed about 5 minutes or until light and fluffy, scraping down side of bowl once. Beat in egg until well blended. Beat in flour mixture at low speed until well blended.

2. Spoon 2/3 of dough onto bottom of 10-inch tart pan with removable bottom. Pat dough evenly over bottom and up side of pan. Spread jam over bottom of dough. Roll remaining 1/3 of dough on lightly floured surface into 10X5-inch rectangle. Cut dough into ten 1/2-inch-wide strips using pizza wheel or sharp knife.

3. Arrange 4 or 5 strips of dough lengthwise across jam. Arrange another 4 or 5 strips of dough crosswise across top. Trim and press ends of dough strips into edge of crust. Bake 25 to 35 minutes or until crust is golden brown. Cool completely in pan on wire rack. Remove torte from pan. Sprinkle with powdered sugar just prior to service.

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