Linzer Torte
Ingredients
Method
- Preheat your oven to 350°F (175°C) and grease a 9-inch tart pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the egg and vanilla extract, mixing well.
- In a separate bowl, combine the flour, ground almonds, cinnamon, and lemon zest.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- Divide the dough in half and press one half into the bottom of the prepared tart pan.
- Spread the raspberry preserves evenly over the dough in the pan.
- Roll out the remaining dough and cut it into strips to create a lattice pattern on top of the preserves.
- Bake the Linzer Torte for 35-40 minutes, until the crust is golden brown.
- Allow the torte to cool before dusting with powdered sugar.
- Serve and enjoy!
Nutrition
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