LinzertorteMy Austrian grandmother made this nutty jam-filled linzer torte only at Christmastime. So did my…
2 cups all-purpose flour 2 cups ground hazelnuts 1/2 cup sugar 1/2 cup packed brown sugar 1 teaspoon ground cinnamon 1/8 teaspoon salt Dash ground cloves 1 cup cold butter, cubed 2 eggs, lightly beaten 1 teaspoon grated lemon zest 1-1/3 cups seedless raspberry jam Confectioners’ sugar, optional
In a large bowl, combine the first seven ingredients.
Cut in butter until mixture resembles coarse crumbs.
Add eggs and lemon zest; stir until mixture forms a ball.
Divide into fourths.
Cover and refrigerate for 3-4 hours or until chilled.
Remove two portions of dough from refrigerator; press each into an ungreased 9-in.
fluted tart pan with removable bottom.
Spread 2/3 cup jam over each.
Between two sheets of lightly floured waxed paper, roll one portion of remaining dough into a 10×6-in.
Cut six 1-in.
-wide strips; arrange in a lattice design over jam.
Repeat with remaining dough (return dough to the refrigerator if needed).
Bake at 350° for 40-45 minutes or until bubbly and crust is browned.
Dust with confectioners’ sugar if desired.
Nutrition Facts 1 piece:
- 343 calories, 18g fat (8g saturated fat), 57mg cholesterol, 145mg sodium, 44g carbohydrate (29g sugars, 1g fiber), 4g protein.