Name: Linzertorte
Ingredients: 1/2 pound + 4 Tbsp (2-1/2 sticks) sweet butter, at room temperature; 1 cup granulated sugar; 1-1/2 tsp grated lemon zest; 2 eggs; 1-1/4 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; confectioners' sugar for dusting top

Linzertorte

Ingredients

1/2 pound + 4 Tbsp (2-1/2 sticks) sweet butter, at room temperature
1 cup granulated sugar
1-1/2 tsp grated lemon zest
2 eggs
1-1/4 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
confectioners' sugar for dusting top

Instructions

Preheat oven to 325 deg. F. Cream butter and sugar together until light. Add grated zest and eggs and mix well. Sift flour, spices and salt together. Add flour mixture an almonds to butter mixture and blend thoroughly. Pat half of this mixture evenly into the bottom of a 9-inch false-bottom tart pan. Spread preserves to within 1/2-inch of the sides. Transfer remaining dough to pastry bag and form a ring around the edge, then squeeze out a lattice crust on top. Set on the middle rack of the oven and bake for 50 minutes, o until the lattice is evenly browned and the preserves are bubbling Sprinkle top lightly with confectioners' sugar. Serve warm or cold. 6 to 8 portions.