Ingredients
-
1
-
1
-
3
-
1/2
-
1
-
1
-
2
-
1
-
2
-
-
-
-
-
-
Directions
Linzer Torte, From the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947 , From the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947
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Steps
|
1
Done
|
Preheat Oven to 350f. |
|
2
Done
|
Beat Egg Yolks. |
|
3
Done
|
Whip Egg Whites to Stiff Peaks. |
|
4
Done
|
Cream Butter and Sugar Until Light and Fluffy. |
|
5
Done
|
Add Beaten Egg Yolks, Almonds and Brandy and Lemon Rind and Juice. |
|
6
Done
|
Sift Flour and Baking Powder Together and Add Gradually to Creamed Mixture. |
|
7
Done
|
Fold in Stiffly-Beaten Egg Whites. |
|
8
Done
|
Roll Out 2/3 of the Dough and Line a 9" Springform Pan, With the Bottom Thicker Than Sides. |
|
9
Done
|
Fill With Jam. |
|
10
Done
|
Roll Remaining Dough, Cut Into Strips and Place Into Crisscrosses on Top. |
|
11
Done
|
Bake For 45 Minutes. |
|
12
Done
|
Before Serving, Fill Any Hollows With Jam. |
