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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Linzer Torte originated in Linz, Austria. Here is the same tart, but in an easy cooking form. Ingredients:
1 cup butter, softened |
3/4 cup sugar |
2 eggs |
1/2 teaspoon almond extract |
2 1/2 cups flour |
1 cup blanched slivered almond, ground |
1 (10 ounce) jar strawberry jelly (i prefer raspberry spread) or 1 (10 ounce) jar raspberry jelly (i prefer raspberry spread) |
1/2 cup sliced almonds |
Directions:
1. Combine butter and sugar in a large mixer bowl.
2. Add eggs and almond extract until well mixed.
3. Reduce speed to low when adding flour and ground nuts.
4. Divide dough into 8 equal parts.
5. Roll each part into an 8-inch log on a lightly floured surface.
6. Wrap in plastic food wrap; refrigerate until firm about 2 hours.
7. Heat oven to 350 degrees.
8. Place logs on cookie sheets.
9. Pat each log into 2-inch wide logs.
10. Press a 1-inch wide indentation lengthwise down the center of each strip using the back of a spoon.
11. Bake for 17-19 minutes or until edges are lightly browned.
12. Spoon 2 tablespoons fruit spread into the indentation of each log; sprinkle with almond slices.
13. Cut diagonally into 1-inch pieces while cookies are still warm.
14. Cool completely on cookie sheet.
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