Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenGerman And Austrian - Dessert - Linzer Torte
Famous Authors (View All Authors)
German And Austrian - Dessert -  Linzer Torte Post by :wshi88 Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2462

Click below to download : German And Austrian - Dessert - Linzer Torte (Format : PDF)

German And Austrian - Dessert - Linzer Torte

Linzer Torte

1 cup (250 ml) sugar
3/4 cup (180 ml) butter
1 tsp (5 ml) grated lemon rind
2 eggs
1 cup (250 ml) all-purpose four, sifted
1 cup (250 ml) blanched almonds, pulverized in an electric blender or food processor
1 Tbs (15 ml) cocoa
1/2 tsp (2 ml) cinnamon
1/4 tsp (1 ml) ground cloves
1/4 tsp (1 ml) salt
1 cup (250 ml) raspberry jam, or flavor of your choice


Cream the sugar and butter together until light and fluffy. Add the lemon rind and beat in the eggs, one at a time. Stir in the flour, pulverized almonds, cocoa, cinnamon, cloves, and salt. Pat half the dough into the bottom of a 9-inch (23 cm) round cake pan.

Using some of the remaining dough, form a rim around the inside of the cake pan about 1/4 inch (5
mm) high. Fill the resulting "shell" with the raspberry preserves. Roll out the remaining dough (you may need to refrigerate it first) and cut into strips. Form a lattice over the pie with the strips of dough.

Bake in a preheated 325F (160C) oven for 50 minutes. If desired, additional jam may be used to fill the
spaces in the lattice before serving.

Serves 8 to 12.

Bon appetit from the Chef and staff at World Wide Recipes
If you like this book please share to your friends :
NEXT BOOKS

German And Austrian - Dessert -  Nut Kiffel German And Austrian - Dessert - Nut Kiffel

German And Austrian - Dessert -  Nut Kiffel
Kiffle Dough:1 pound of butter 1 pound of cream cheese 2 egg yolks 2 teaspoons of baking powder a pinch of salt 2 1/4 cups of flour Mix all of the above together. Make into balls the size of a walnut. Refrigerate. After chilled overnight, roll them with a rolling pin on powder sugared rolling board until they are a flat circle. Add filling by placing it in the center of the flattened circle of dough. Then fold and lightly pinch ends. Place on baking sheet and bake at 375 degrees for 20 minutes. Spray baking sheets for easy removal.
PREVIOUS BOOKS

German And Austrian - Lebkuchen Schnecken (gingerbread Snails) German And Austrian - Lebkuchen Schnecken (gingerbread Snails)

German And Austrian - Lebkuchen Schnecken (gingerbread Snails)
Dough:1-1/6 (350 g.) cups honey 1/2 (100 g.) cup sugar 4 cups (500 g.) all-purpose flour 1 egg 1/2 cup less one tbsp.(100 g.) butter or margarine 1 tbsp. gingerbread spice grated zest of one lemon 1 tbsp. cocoa 1 tbsp.baker’s ammonia Warm sugar, honey and butter to dissolve sugar. Let cool. Mix with egg, lemon zest, cocoa and spice. Dissolve baker’s ammonia in 1 tbsp. water and add to the above mixture with the flour. Wrap dough in foil and let rest at room temperature overnight. Filling:200 g. almond paste 1/3 cup (50 g.)each chopped almonds and hazelnuts
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT