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Old World Linzertorte
#0306

Spice Islands®

Old World Linzertorte

Difficulty

  • Prep Time: 30 minutes
  • Total Time: 1 hour 45 minutes

12 servings

Ingredients

1-1/4 cups finely chopped almonds, toasted

1-1/2 cups all-purpose flour

1/2 cup sugar

1 tablespoon cocoa powder

2 teaspoons Spice Islands® Ground Saigon Cinnamon

1/4 teaspoon Spice Islands® Ground Cloves

3/4 cup butter, softened

2 eggs

1 teaspoon Spice Islands® Pure Vanilla Extract

1-1/2 cups thick raspberry jam (18 ounce jar)

Powdered sugar, optional

Instructions

Mix almonds, flour, sugar, cocoa, cinnamon and cloves in large mixing bowl. Add butter; beat on low to blend thoroughly. Beat in eggs and vanilla. Refrigerate 1 cup of dough at least 30 minutes.

Spread remaining portion of dough evenly onto bottom and  about 1/2-inch up the side of 9-inch spring form pan. Spread jam evenly over dough in pan.

Preheat oven to 350ºF.

On lightly floured surface, roll out chilled dough to a 9 x 4-inch rectangle. Cut into 8 strips, approximately 9-inches long and 1/2-inch wide. Using a spatula, carefully place 4 strips across the tart, spacing equally apart and parallel. Trim and gently press ends onto sides of crust. (If needed, reroll dough scraps to make enough strips). Repeat with remaining 4 strips, crisscrossing the first ones. If using cut-outs, place attractively on the tart.

Bake for 45 minutes, until jam is bubbly and crust is lightly browned. During last 10 minutes of baking, torte can be loosely covered with aluminum foil if needed to prevent overbrowning.

Cool on rack 15 minutes. If desired, dust lightly with powdered sugar. Remove side of pan and continue to cool on rack. Serve torte at room temperature.

Torte can be made 24 hours in advance and stored at room temperature, loosely covered with foil.

TIP: Freezing dough after you have rolled it out for lattice strips makes them easier to handle.

TIP:  Rather than doing latice strips for the top of the torte, use a cookie cutter and cut into desired shapes.
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