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home > recipes > dessert > linzertorte
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 teasp. Baking powder 1 Egg, whisked for brushing 1 1/2 teasp. Ground cinnamon Grated lemon peel 100 grams (3.5 oz.) Red currant jam for spreading, ca. Mix butter and sugar until foamy, add eggs, almonds, flour, bading powder, cinnamon and lemon peel. Fill two thirds of the dough into a buttered and floured round pan (26 cm = 10 "). Give 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.

Linzertorte


average rating = 3 stars(3.00001 comment available)
SUBMITTED BY
list all recipes for DESSERT (517)
list all German recipes (77)
list all recipes by OSTWESTWIND (1)


   

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keyword: linzertorte
ethnicity: german
recipes for dessert
recipes by ostwestwind
Email Address:
(posted February 4, 2005)

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 teasp.
Baking powder
1
Egg, whisked for brushing
1 1/2 teasp. Ground
cinnamon
Grated
lemon peel
100 grams (3.5 oz.) Red
currant jam for spreading, ca.

Mix
butter and sugar until foamy, add
eggs, almonds, flour, bading powder, cinnamon and lemon peel.

Fill two thirds of the
dough into a buttered and floured round pan (26 cm = 10 "). Give 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.


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+1 comment
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from NYS, United States wrote:1  1

Nice recipe which came out better after I omitted baking powder, chilled dough and then placed jam over dough then the lattice and then baked it tart pan
3 starsMarch 4, 2005


 
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