--------------------------------LINZER DOUGH--------------------------------
1 1/2 c All-purpose flour
1 c Ground, blanched almonds
3/4 c Sugar
1/4 ts Ground cloves
1 ts Baking powder
3/4 c Butter
1 ts Grated lemon zest
1 ts Vanilla extract
1 Egg
1 Egg yolk
----------------------------------FILLING----------------------------------
1/3 c Raspberry preserves
2 Baskets fresh raspberries
1/3 c Toasted, sliced almonds
Confectioners' sugar
---------------------------------VARIATION---------------------------------
----------------------------CHEESE LINZER TORTE----------------------------
-------------------------------CHEESE FILLING-------------------------------
1 lb Cream cheese
- room temperature
1/4 c Sugar
1 ts Vanilla extract
1 ts Grated lemon zest
2 Eggs
2 Egg yolks
1/2 c Cream
FOR THE LINZER DOUGH: Preheat oven to 350F with rack in center. Mix all the
dry ingredients in a bowl. Rub in butter finely by hand. Whisk lemon zest
and vanilla with egg and yolk and stir into dough with a fork--the dough
will be very soft. Butter a 12-inch tart pan with removable bottom. Spread
dough evenly in the pan, spreading it thicker at the edge to form the side
wall of the tart shell. For raspberry version, bake about 25 minutes, until
well risen and firm. Cool in pan on a rack. RASPBERRY FILLING: Spread the
preserves in the tart shell and arrange the raspberries on the preserves.
Edge with the almonds and dust lightly with the confectioners' sugar.
CHEESE VARIATION: Do not bake shell. Beat cream cheese with a hand mixer
set at medium speed or with a heavy-duty mixer fitted with the paddle. Beat
in sugar and continue beating until smooth, adding remaining ingredients in
order, scraping bowl and beater(s) often. Pour into unbaked Linzer shell,
above. Bake about 30 minutes. Cool and finish with jam and raspberries, if
desired, or leave plain.
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