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LINZERTORTE
serves 8
8
ounces butter, softened
1 cup sugar
1 1/2 teaspoon grated lemon rind
2 eggs
1 1/4 cups flour, all purpose
1/2 teaspoon cinnamon
1/4
teaspoon ground cloves
1/4 teaspoon salt
1 1/4 cup almonds, ground
1/3 cup raspberry jam
1 tablespoon confectioner's sugar
Preheat oven at 325 degrees.
Cream butter and sugar. Add grated
lemon, eggs, and mix well. Mix in flour, cinnamon, cloves, salt, and almonds.
Pat half of the dough evenly into removable bottom of a 9-inch tart pan.
Spread jam to within 1/2 inch of the sides.
Transfer the remaining dough to
a pastry bag.
Squeeze a ring around the edge, then form a lattice shape on
top. Bake for 45 minutes.
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