Source: Cookies & Biscotti. Williams-Sonoma Kitchen Library
Makes 10 servings.
Preparation time: 1 hour
Tips: Torte may also be serve as bars, cut into 20 squares.
Linzertorte - Bars
Ingredients
Preparation
1 1/2 cups slivered blanched almonds
3 tablespoons granulated sugar
1/2 cup granulated sugar
1 cup all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon salt
3/4 cup unsalted butter, room temperature
3/4 teaspoon vanilla extract
2 egg yolks
1 cup raspberry or apricot preserves (10 oz.)
powdered sugar (for dusting only)
Preheat oven to 350 F degrees. Line a 9-inch square baking pan or a 9-inch pie pan with aluminum foil. Butter the foil.
1. In a blender, place the nuts and coarsely chop. Add the 3 tablespoons of sugar and process finely.
2., Into a separate bowl sift together the flour, baking powder, cinnamon, cloves and salt. Set both mixtures aside. Combine the butter, the 1/2 cup sugar and the vanilla in a large bowl.
3. Using a electric mixer set on high speed, beat until light and fluffy. Add the egg yolks and beat until fluffy. Reduce speed to low, add the nut and flour mixtures and mix just until blended.
4. Spread 1 3/4 cup of the batter in the prepared pan. Top with the preserves, leaving a 1/2 inch border. Spoon the remaining batter into a pastry bag fitted with a 1/4 inch plain tip (see note 1). Pipe the batter in a lattice pattern atop the preserves. Refrigerate for 20 minutes.
5. Bake until the preserves begin to bubble and the crust is just firm to the touch, about 40 minutes. Let cool in the pan on a wire rack.
6. When completely cooled. Using the foil lift the sheet from the pan. Peel back the foil sides. With the aid of a board or flat plate, slide board/plate under the torte and remove foil completely. Sieve powdered sugar evenly over the top before serving. Store cover at room temperature for up to 5 days.
NOTE: 1) For a quick "through away" pastry bag use a storage plastic bag with a small cut at one corner, squeeze gently.
