Linzer Torte

By Kathryn Washburn Breighner

Linzer torte is the Christmas dessert at our house.  This torte originated in Linz, Austria and is a golden brown torte filled with raspberry preserves and topped with a woven crust. It's very easy to make, so easy that I am not sure why this is a once-a-year treat! I cut this recipe out of a (now deceased) Gourmet magazine in 1979.

The crust is a simple one of egg, sugars, baking powder, flour and crushed toasted almonds. The almonds give this dessert its distinctive flavor.

To start, toast some almonds in a 350 degree F oven then grind in a food processor. 2/3 c of ground almonds is needed.

In a mixing bowl, cream until light:
1 stick softened butter
1/2 c packed light brown sugar
1/4 c white sugar

Add:
1 egg and the ground almonds

Then add and combine well:
1 1/2 c flour
1/4 t salt
1/2 t cinnamon
3/4 t baking powder

In a 8 x 8" greased baking pan, press 2/3 of the dough. If the dough is sticky, grease a spatula to help spread the dough. Place the remaining dough between wax paper and roll with a rolling pin to a shape about the size of the baking pan.  The dough will be very thin. Put the dough in the freezer for about 5 minutes.

While the dough is chilling, mix 3/4 c of raspberry preserves with 1 t grated lemon peel and spread on the dough in the pan. Remove the chilled dough and cut into 10 strips and place them on top of the dough.  Bake at 350 degrees F for 25-30 minutes. Cool and top with sifted powder sugar.