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Linzertorte
Preparation info
- Difficulty
Medium
Appears in
By Merry White
Published 1974
This nut-pastry jam tart is very rich, so cut it in slivers, rather than slices. It goes very far, and tastes very good.
Ingredients
Method
Cream the butter and sugar together, then add the egg yolks and beat well. Stir in the ground almonds and lemon rind. Combine the flour, cinnamon, and cloves and fold into the creamed mixture. Knead until the dough is firm and holds together. [Knead do