TRAPP FAMILY LINZER TORTE
 

 

INGREDIENTS

1-1/2 cups

3/4 lb

1

1-1/2 cups

3 rounded cups

1/2 teaspoon

1/2 teaspoon

1/4 teaspoon

1/4 teaspoon

1/2 cup

1/2 cup

Granulated sugar

Cool butter

Whole egg

Ground walnuts

All purpose flour

Cinnamon

Nutmeg

Cloves

Salt

Red currant jelly

Raspberry jam
 

Preheat to: 375°F

  

  1. Place all ingredients in a large bowl. Mix by hand to a soft dough.

  2. Divide the dough into halves. Then divide each half into thirds.

  3. Press one third into the bottom of each of two greased eight inch cake pans.

  4. Roll the second third into ropes the size of a quarter and place around the inside of the pans, pressing against the sides of the pan to form the sides of the torte.

  5. Mix together red currant jelly, and raspberry jam. Spread evenly on top of the dough in each pan.

  6. Divide the remaining two dough pieces into six equal pieces. Roll each into ropes, and lay on top of the torte in a criss-cross design. Sprinkle with sliced almonds.

  7. Bake at 375°F for about 30 minutes, until the dough is golden and the filling is bubbling.