CookEatShare is also available in English
Cerrar
click to rate
0 votos | 888 views
Raciónes: 12

Ingredientes

Cost per serving $1.21 view details

Direcciones

  1. FOR THE LINZER DOUGH: Preheat oven to 350F with rack in center. Mix all the dry ingredients in a bowl. Rub in butter finely by hand. Whisk lemon zest and vanilla with egg and yolk and stir into dough with a fork-the dough will be very soft. Butter a 12-inch tart pan with removable bottom. Spread dough proportionately in the pan, spreading it thicker at the edge to create the side wall of the tart shell. For raspberry version, bake about 25 min, till well risen and hard. Cold in pan on a rack. RASPBERRY FILLING: Spread the preserves in the tart shell and arrange the raspberries on the preserves.
  2. Edge with the almonds and dust lightly with the confectioners' sugar.
  3. CHEESE VARIATION: Don't bake shell. Beat cream cheese with a hand mixer set at medium speed or possibly with a heavy-duty mixer fitted with the paddle. Beat in sugar and continue beating till smooth, adding remaining ingredients in order, scraping bowl and beater(s) often. Pour into unbaked Linzer shell, above. Bake about 30 min. Cold and finish with jam and raspberries, if you like, or possibly leave plain.

Languages

Nutrition Facts

Amount Per Serving %DV
Serving Size 129g
Recipe makes 12 servings
Calories 492  
Calories from Fat 299 61%
Total Fat 34.35g 43%
Saturated Fat 16.69g 67%
Trans Fat 0.0g  
Cholesterol 129mg 43%
Sodium 335mg 14%
Potassium 200mg 6%
Total Carbs 39.51g 11%
Dietary Fiber 2.0g 7%
Sugars 23.08g 15%
Protein 8.65g 14%
¿Te gusto esta receta?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Leave a review or comment