MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Linzer Torte
 Categories: Pies, Pastry, Fruits, Nuts
      Yield: 2 Tortes
 
      2 c  A-P flour
      2 c  Hazelnuts; ground
    1/2 c  Sugar
    1/2 c  Brown sugar; packed
      1 ts Ground cinnamon
    1/8 ts Salt
        ds Ground cloves
      1 c  Butter; cold, diced
      2 lg Eggs; lightly beaten
      1 ts Lemon zest; grated
  1 1/3 c  Seedless raspberry jam
           Confectioners' sugar (optional)
 
  In a large bowl, combine the first 7 ingredients. Cut in butter
  until mixture resembles coarse crumbs. Add eggs and lemon zest;
  stir until mixture forms a ball. Divide into fourths. Cover and
  refrigerate for 3-4 hours or until chilled.
  
  Remove 2 portions of dough from refrigerator; press each into an
  ungreased 9" fluted tart pan with removable bottom. Spread 2/3 cup
  jam over each.
  
  Between 2 sheets of lightly floured waxed paper, roll 1 portion of
  remaining dough into a 10x6" rectangle.  Cut six 1" wide strips;
  arrange in a lattice design over jam. Repeat with remaining dough
  (return dough to the refrigerator if needed).
  
  Bake @ 350°F/175°C for 40-45 minutes or until bubbly and crust is
  browned. Cool completely. Dust with confectioners' sugar if desired.
  
  Recipe by Jeanne Siebert, Salt Lake City, Utah
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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