Cranberry Linzertorte

Name: Cranberry Linzertorte
Yield: Serves 6 to 8
Ingredients: 3½ ounces sliced almonds, toasted and finely chopped; 3 tablespoons water; 6 tablespoons sugar; ½ teaspoon ground cinnamon; 1 cooked egg yolk, finely sieved; 1 cup flour; ¼ teaspoon almond extract; ½ teaspoon chopped lemon zest; 6 ounces (1½ sticks) soft sweet butter; 2 raw egg yolks; 1 tablespoon chopped orange zest; 5 cups cranberries; 1 teaspoon vanilla extract; 1 cup plus 1 tablespoon sugar; Pinch ground cloves

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

Stars Desserts

By Emily Luchetti

Published 1993

About

A fall version of raspberry linzertorte, this one is a nice surprise something different for the holiday season.

Ingredients

Crust

1 cup flour
6 tablespoons sugar
Pinch

Dessert
Pastry
Vegetarian
Pie

Method

To make the crust

Combine the flour, sugar, cloves, cinnamon, chopped almonds, and the cooked egg yolk in the bowl of an electric mixer. With the paddle attachment beat in the raw egg yolks on medium speed. Stir in the vanilla and almond extracts. Add the butter and lemon zest and mix until smooth.

Reserve one-third of the dough for the lattice. Pre