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      Title: Guste Kalmus' Linzertorte
 Categories: Desserts, Viennese
      Yield: 1 Batch
 
      1 c  Sugar
      1 c  Butter; -2 tb
      1 ts Lemon zest
      2    Eggs
    1/4 ts Salt
      1 c  Unblanced almonds; ground
    1/2 ts Cinnamon
    1/4 ts Cardamom
    1/4 ts Ground cloves
      1 tb Cocoa
  1 1/4 c  All-purpose flour; sifted
 
  This recipe comes from my husband's Viennese aunt, who is a piano
  teacher now residing in New Mexico.
  
  Beat butter until soft and add sugar gradually. Continue blending
  these ingredients until soft and creamy. Stir remaining ingredients
  in gradually until well blended.
  
  Place the whole sticky mass into a springform pan and spread evenly
  and firmly in pan. Bake at 350°F for 55 to 60 minutes, or until the
  sides of the dough pull away from the pan. A toothpick inserted in
  the center will come out clean when done.
  
  Cover the cooled torte with a generous layer of good, rather sour
  jelly. The Linzertorte keeps well when refrigerated.
  
  Recipe by Barbara Hemmendinger
  
  Recipe FROM:
  <https://archive.org/details/the-peoples-philadelphia-cookbook>
 
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