Linzer Torte

Makes one 9 inch torte

1 1/2 cups blanched almonds, coarsely chopped
1 cup butter, very cold
2 cups flour, sifted with
1 1/2 teaspoons powdered cinnamon
1 cup sugar
2 eggs
1/8 teaspoon powdered cloves
2 teaspoons cocoa, unsweetened
1/2 teaspoon baking powder
2-4 cups any red jam (I prefer raspberry!)

Put almonds through a food chopper, using the coarse blade.  Put almonds and
very hard butter together in a wooden bowl and chop until butter is cut into
pieces the size of peas.  Add sugar and eggs and mix well.

Sift flour with spices, cocoa and baking powder, and work it in to make an
elastic dough.  Remove the dough from the bowl, wrap it in a towel, and put
it into the refrigerator for at least an hour.  When it is well-chilled,
divide into two parts, one a little larger than the other.  Roll out the
larger portion and fit it into a well-greased 9 inch pie pan or spring mold.

Fill the shell with red jam (raspberry, currant, strawberry, cherry or a
mixture).  Roll out the other portion of the dough, cut it in strips and
arrange a lattice-like top over the jam.

Bake in a 350 degree oven for 30 to 40 minutes.  Cool and fill the lattice
openings with more jam.


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^  / U|  Terry VK Oceanside, CA ICQ#12129575
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