Linzertorte
Linzertorte is an moderately easy dinner. Made with 1 c. butter, 1 c. sugar, 1 tbsp. grated orange peel, 1 tsp. grated lemon peel and 2 egg yolks, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
Cream the butter and sugar, then add grated peels and yolks and beat well.
Sift together the dry ingredients except the nuts and add to creamed mixture.
Stir in the nuts last and work the dough with hands until smooth.
Chill well.
Butter a spring-form cake pan (8-inch with high sides).
Take 2/3 of dough and press it into the pan, making a 1-inch edge around it.
Spread most of preserves over top (should not reach top of edge).
With remaining dough, form long strips about 1/2 inch across and place them on the cake in a lattice pattern.
Fill the squares with more preserves.
Bake in preheated 350Β° oven for 50 to 60 minutes. Cool before cutting.
This torte is delicious as it is.
Also, lovely with whipped cream.
Cut it into small pieces for it is very rich.
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