linzertorte

Linzer torte

This recipe is adapted from "Now That's a Linzertorte!" by Marshall Faye. He was the executive pastry chef for the Trapp Family Lodge in Vermont. The same Trapp family from The Sound of Music!

Ingredients:

• §  1 ½ cups granulated sugar
• §  ¾ pound butter (cool)
• §  1 whole egg
• §  1 ½ cups ground walnuts
• §  3 rounded cups gluten free all-purpose flour
• §  3 tsp. xantham gum
• §  ½ tsp. cinnamon
• §  ½ tsp. nutmeg
• §  ¼ tsp. cloves
• §  ¼ tsp. salt
• §  ¼ cup sliced almonds
• §  ¾ cup each red currant jelly and raspberry jam

Makes 2 tortes

Instructions:

1.      In a large bowl, cream butter and sugar, add egg, walnuts, all-purpose flour, and spices. Work into dough.

2.      Divide dough into quarters.

3.      Press one of the quarters into the bottom of each greased and floured 8 inch pan.

4.      Roll remaining dough and cut into ½ inch strips. Use some of the strips to line the side of the pans, pressing the dough into the pan sides. Set aside the remaining strips.

5.      Mix the red currant jelly and the raspberry jam into a filling and spread it evenly in each pan.

6.      Place or weave the remaining strips on top of the filling and sprinkle with the sliced almonds.

7.      Preheat oven to 375° and bake until golden brown and the jam mixture bubbles – approximately 35 minutes.

8.      Remove from the oven, cool, and take out of the pans.

9.      Just before serving, sprinkle with confectioner’s sugar.