Linzertorte

Name: Linzertorte
Yield: 6 to 8 portions
Ingredients: ⅔ cup raspberry preserves; 1¼ cups blanched almonds, finely ground; ¼ teaspoon salt; ¼ teaspoon ground cloves; Confectioners’ sugar, for dusting the top; ½ teaspoon ground cinnamon; 1¼ cups unbleached all-purpose flour; 2 eggs; 1½ teaspoons grated lemon zest; 1 cup plus 4 tablespoons (2½ sticks) unsalted butter, at room temperature; 1 cup granulated sugar

Preparation info

6 to 8
portions

Difficulty
Medium

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

Ingredients

1 cup plus 4 tablespoons (2½ sticks) unsalted butter, at room temperature

Dessert
Preserve
Vegetarian

Method

Preheat the oven to 325°F.
Cream the butter and sugar together in a mixing bowl until light and fluffy. Add the grated zest and eggs and mix well.
Sift the flour, cinnamon, cloves, and salt together. Add the flour mixture and almonds to the b