Receta Linzer Torte
Raciónes: 12
Ingredientes
- 1 1/2 c. All-purpose flour
- 1 c. Grnd, blanched almonds
- 3/4 c. Sugar
- 1/4 tsp Grnd cloves
- 1 tsp Baking pwdr
- 3/4 c. Butter
- 1 tsp Grated lemon zest
- 1 tsp Vanilla extract
- 1 x Egg
- 1 x Egg yolk
- 1/3 c. Raspberry preserves
- 2 x Baskets fresh raspberries
- 1/3 c. Toasted, sliced almonds Confectioners' sugar
- 1 lb Cream cheese room temperature
- 1/4 c. Sugar
- 1 tsp Vanilla extract
- 1 tsp Grated lemon zest
- 2 x Large eggs
- 2 x Egg yolks
- 1/2 c. Cream
Direcciones
- 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.
- Edge with the almonds and dust lightly with the confectioners' sugar.
- 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.
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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% |