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      RECIPE TITLE "Linzer Torte" courtesy of The Library Of E-Cookbooks
    Copyright © 2005 by e-cookbooks.net All Rights Reserved. e-cookbooks.net is a Division of VJJE Publishing Co.

    yields serves 4 time---difficultyeasy

      RECIPE INGREDIENTS

    3/4 cup sweet butter, softened
    3/4 cup sugar
    1 cup finely ground almonds
    1 tbsp. Kirschwasser (cherry brandy)
    1−1/2 cup flour
    1 tsp. cinnamon
    Grated rind of 1/2 orange and 1/2 lemon
    1 cup good quality raspberry preserves
    1 egg, lightly beaten with 1/2 tsp. water
    1 tsp. finely ground

      RECIPE METHOD

    Butter one 9 inch springform pan. Cream butter and sugar and beat until fluffy and creamy in color; gradually add almonds and Kirschwasser. Sift flour with cinnamon and cloves; add grated rinds and stir into butter mixture. Spread about 2/3 of dough on bottom and about 2/3 up sides of pan; spread raspberry preserves over dough. Roll remaining dough between 2 sheets of waxed paper; cut into 1/2 inch wide strips. Put in refrigerator to chill. Form strips into a latticework pattern on top of preserves, laying a strip around circumference. Push dough on sides down over strip
    around circumference and flute; brush top with egg mixture. Bake at 350 degrees for 35 minutes, until top is golden brown. Allow to cool about 10 minutes before removing sides of springform.


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