Linzertorte Fingers Recipe
Yield: 20 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 cup: Unblanched almonds,
2 1/2 cup: All-purpose flour,
1 pinch: Salt,
1 tsp: Ground allspice,
1 cup: Powdered sugar,
1: Lemons peel, finely grated
1 1/4 cup: Unsalted butter, in sm pieces
3: Egg yolks,
12 ounce: Raspberry jam,
1: Egg,
2 tsp: Milk,
2 tsp: Sugar,
1/2 cup: Sliced almonds,
Directions:
Finely grind unblanched almonds in a food processor or blender; place
in a large bowl. Sift flour, salt, allspice and powdered sugar into
bowl. Add lemon peel; mix well. Make a well in the center of flour
and add butter and egg yolks; mix ingredients together to form a soft
dough. Knead lightly until smooth. Cover bowl with plastic wrap and
refrigerate 30 minutes. Preheat oven to 400 F (205 C). Divide dough
in half. Roll out one piece on a well-floured surface to fit a 13" x
9" baking pan; place in pan. Spread jam over pastry. Roll out other
half of dough to fit pan; place on top of jam. Lightly beat egg with
milk and sugar; brush pastry with glaze and sprinkle with sliced
almonds. Bake 10 minutes; reduce temperature to 350 F (175 C). Bake
35 minutes longer or until golden. Cool in pan. When cold, cut in 30
pieces.
Source from luhu.jp
in a large bowl. Sift flour, salt, allspice and powdered sugar into
bowl. Add lemon peel; mix well. Make a well in the center of flour
and add butter and egg yolks; mix ingredients together to form a soft
dough. Knead lightly until smooth. Cover bowl with plastic wrap and
refrigerate 30 minutes. Preheat oven to 400 F (205 C). Divide dough
in half. Roll out one piece on a well-floured surface to fit a 13" x
9" baking pan; place in pan. Spread jam over pastry. Roll out other
half of dough to fit pan; place on top of jam. Lightly beat egg with
milk and sugar; brush pastry with glaze and sprinkle with sliced
almonds. Bake 10 minutes; reduce temperature to 350 F (175 C). Bake
35 minutes longer or until golden. Cool in pan. When cold, cut in 30
pieces.
Source from luhu.jp
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