Linzertorte

Discussion in 'Food and nutrition' started by International Recipes OnLine, Feb 6, 2005.

  1. Linzertorte

    submitted by ostwestwind

    Title: Linzertorte
    Categories: Cake, Austria
    Yield: 1 Recipe

    250 grams (8.8 oz.) Butter
    250 grams (8.8 oz.) Sugar
    3 Eggs
    270 grams (9.5 oz.) Peeled and grated almonds
    250 grams (8.8 oz.) Flour
    1 1/2 teaspoon. Baking powder
    1 Egg, whisked for brushing
    1 1/2 teaspoon. Ground cinnamon
    Grated lemon peel
    100 grams (3.5 oz.) Red currant jam for spreading

    Mix butter and sugar until foamy, add eggs, almonds, flour, baking powder,
    cinnamon and lemon peel. Place two thirds of the dough in a buttered and
    floured round pan (26 cm = 10 "). Place the remaining third of dough into a
    pastry press and form a lattice. (Alternatively you can form the remaining
    dough with flour to long rolls and form a lattice.) Brush with the whisked
    egg and bake at 175 - 200 C (350 - 390 F) for 20 - 30 minutes. Remove
    from pan and let cool, than spread the jam between the lattice.

    You also can give a wafer on the unbaked dough, spread the jam and than form
    the lattice.

    http://www.simpleinternet.com/recipes/
    International Recipes OnLine
    On-Line Culinary Discussion at Food.Chat:
    http://www.simpleinternet.com/foodchat/

    --
    Rec.food.recipes is moderated by Patricia D Hill at [email protected].
    Only recipes and recipe requests are accepted for posting.
    Please allow several days for your submission to appear.
    Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/
     
    Tags:


Loading...