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Linzer Torte
Serves 8 to 10
Ingredients
1 Cup butter, softened
1 cup flour
1/2 cup sugar
2 cups almonds, finely ground
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon powdered mace
pinch of salt
1 1/2 tablespoons dark rum
1 1/2 teaspoons grated lemon rind
2 egg yolks
1/2 cup raspberry preserve
1/2 cup currant jam
1 egg white
Method
Blend all ingredients except raspberry, currant jam and egg white and work into a dough. Let it stand for half an hour in the refrigerator. Roll out half of the dough to about 1/2 inch thick; line the bottom of a 9-inch shallow cake tin; combined raspberry and currant jam and spread on top of the dough. Roll out remainder of the dough and make thin strips. Put on top of the cake and form a lattice over the jam. Brush with egg white. Bake in 300° oven for about 1 hour. Sprinkle with sugar before serving.
