Linzertorte
By Yankee Magazine|Oct 03 2007|
Very good, very rich, and very professional-looking. A word to the wise: when choosing the preserves for this dessert, pick one without seeds, or run it through a sieve.
Yield
Serves 10.
Ingredients
1 cup toasted ground nuts (almonds or hazelnuts)
1-1/2 cups flour
3/4 cup sugar
1 teaspoon cinnamon
1 teaspoon baking powder
1-1/2 sticks (3/4 cup) sweet butter
1 egg and 1 egg yolk, beaten together
1/2 cup preserves (raspberry, strawberry, apricot, or your choice)
Confectioners’ sugar, for dusting
Instructions
Toast nuts at 400 degrees F for 10 minutes and chop very fine. Mix together flour, sugar, cinnamon, baking powder, and nuts. Cut in butter and moisten dough with egg, adding only enough to make a pliable but not sticky dough. Wrap in plastic wrap and chill until firm, at least 1 hour. Roll two-thirds of the dough on a flour-covered cloth and line a 9-inch tart pan with removable bottom. Press well into bottom. Spread dough with preserves to within 1 inch of the edge. Roll remaining dough and cut into thin strips. Make a lattice by laying 5 strips (about 1/2-inch wide) each way. Roll scraps of dough into small 1/2-inch balls and place them all around inside edge of pan. Bake at 375 degrees F for 30 minutes (don’t let preserves boil). Cool on rack and sprinkle with confectioners’ sugar.
