Linzer Torte - (Silver Palate)

By Maverick19

From The Silver Palate shop, from Manhattan, in the 70's.

Ingredients

• 1/2 lb plus 4 Tbsp (2 1/2 sticks) sweet butter, at room temperature
• 1 cup granulated sugar
• 1 1/2 tsp grated lemon zest
• 2 eggs
• 1 1/2 cups unbleached all purpose flour
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 1 1/4 cups blanched almonds, finely ground
• 2/3 cup raspberry preserves
• confectioner's sugar for dusting top

Preparation

Step 1

1. Preheat oven to 325 degrees.
2. Cream butter and sugar together until light. Add grated zest and eggs and mix well.
3. Sift flour, spices and salt together. Add flour mixture and almonds to butter mixture and blend thoroughly.
4. Pat half of this mixture evenly into the bottom of a 9 inch tart pan (with removable bottom). Spread preserves to within 1/2 inch of the sides.
5. Transfer remaining dough to a pastry bag and form a ring around the edge, then squeeze out a lattice crust on top.
6. Set on the middle rack of the oven and bake for 50 minutes, or until the lattice is evenly browned and the reserves are bubbling. Sprinkle top lightly with confectioners' sugar. Serve warm or cold.