Recipe - Lattice-Top Linzertorte

Stephen Ceideburg
1 cup Flour
One half teaspoon Cinnamon
One fourth teaspoon Salt
1/8 teaspoon Baking powder
One half cup + 2 tablespoon unsalted butter,
softened
2/3 cup Sugar
1 Egg
6 ounce Chopped walnuts, ground
1 teaspoon Finely grated lemon zest
One half cup Seedless raspberry jam

Adjust rack to lower third of oven; preheat oven to 325 degrees F. Sift the
flour, cinnamon, salt and baking powder onto a strip of waxed paper.

Combine the butter and sugar in a large bowl; beat until smooth. Add the
egg and beat until well blended. Stir in flour mixture, nuts and lemon zest
just until thoroughly blended.

Divide dough in half. Using floured fingertips, pat half of the dough
evenly into an ungreased 9inch square baking pan. Spread jam evenly over
the dough, stopping 1/2inch from edges. Set aside.

Roll the remaining dough between 2 pieces of waxed paper to a 9inch
square. Place on a baking sheet and refrigerate until firm. Cut dough into
14 strips, each One half inch wide. Evenly space 7 of the strips over the torte
in one direction. Place remaining strips at right angles to the first
strips, creating a lattice pattern. This technique is not actually weaving,
but the results are just as impressive.

Bake for 45 minutes, or until light golden. Cool completely before cutting
into 2inch squares.

Yields 16 squares. PER SQUARE: 225 calories, 3 g protein, 23 g
carbohydrate, 14 g fat (5 g saturated), 33 mg cholesterol 44 mg sodium, 1 g
fiber.

Flo Braker writing in the San Francisco Chronicle, 9/29/93.

Posted by Stephen Ceideburg

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini