Linzer Tort

Linzer Tort

2 1/3 Sticks Unsalted Butter-Room Temperature

1 ½ Cup Sugar

3 Eggs

2 Teaspoon Vanilla

3 ½ Cups Flour

2 Tablespoons Baking Powder

1 ½ Teaspoon Cinnamon

2 ½ Cups Ground Walnuts

2 -12 Ounce Raspberry Jam

Dusting of Powdered Sugar

Preheat oven to 350 degrees.  Grease and flour 2-9 by inch spring form pans with removable bottom.

With blender beat together butter and sugar together on high, until light and fluffy, then on medium speed add eggs one at a time then vanilla.

Sift flour, baking powder, and cinnamon in separate bowl then add almonds and mix.  Using your hands mix together butter and flour mixture until mixed well and ball forms.  Cut dough into three equal parts, using two for the bottom crust of each pan.  Press dough evenly over bottom and up the sides of pan, flour hands if needed. Keep unused dough in the refrigerator.

Mix jam until smooth then spread evenly divided between each crust and spread on top of dough.

Take the third dough and roll out in small amounts at a time.  Cut strips with cutter with decorated edge if desired; into long strips about ½ inch wide and place on top of jam about a ½ inch apart on each torte.  Then again lay more strips across the torte, in a 90 degree angle to form a triangle pattern on top.  Clean edges smooth.

Bake for 45 minutes or until just golden brown.  Let cool then dust with powdered sugar and serve.  Enjoy!

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