Recipe - Hazelnut Linzer Torte (Mf)

One half pound Whole hazelnuts
One half pound Granulated sugar
One half pound Sweet butter
One half pound All purpose flour; mixed
with
One half teaspoon Baking powder
One half pound Bittersweet chocolate;
melted
1 Egg (1 to 2 eggs)
6 ounce Seedless raspberry jam

Preheat the oven to 375 degrees. Roast the hazelnuts until they smell
toasty. Remove from oven and let cool for a few minutes. Rub off the skins
and cool the nuts another 15 minutes.

In a food processor grind the nuts with the sugar until finely ground but
not pasty. With your hands work in the butter, flour and chocolate
together. Add the eggs, one at a time. You just need the egg to hold the
dough together; you may need only 1.

Butter a 13 One half x 5 x 2 One half inch deep meatloaf pan. Spread about 2/3 of
dough in the bottom and up the sides of the pan, spread the jam in the
middle and top with more dough. Bake at 375 degrees for 10 minutes, reduce
heat to 350 degrees and bake 5 minutes more, then reduce heat to 300 and
bake for 1 hour longer or 1 One fourth hours in all. To test insert a cake tester
in dough and it should come out dry. Can be made days ahead of time.

Yield: 12 to 16 servings
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
Recipe By : MONDAY TO FRIDAY SHOW #MF6764

Posted to MCRecipe Digest V1 #305

Date: Sat, 16 Nov 1996 18:02:06 0500

From: Gail Shermeyer 4paws@netrax.net