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Linzertorte

My Austrian grandmother made this nutty jam-filled dessert only at Christmastime. So did my mother, and now I'm proud to carry on the tasty tradition. It's a great way to end a holiday meal.

16 ServingsPrep: 25 min. + chilling Bake: 40 min.

Ingredients

2 cups all-purpose flour
2 cups ground hazelnuts
1/2 cup sugar
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
Dash ground cloves
1 cup cold butter, cubed
2 eggs, lightly beaten
1 teaspoon grated lemon peel
1-1/3 cups seedless raspberry jam
Confectioners' sugar, optional

Directions

In a large bowl, combine the first seven ingredients. Cut in butter
until mixture resembles coarse crumbs. Add eggs and lemon peel; stir
until mixture forms a ball. Divide into fourths. Cover and
refrigerate for 3-4 hours or until chilled.
Remove two portions of dough from refrigerator; press each into an
ungreased 9-in. fluted tart pan with removable bottom. Spread 2/3
cup jam over each.
Between two sheets of lightly floured waxed paper, roll one portion
of remaining dough into a 10-in. x 6-in. rectangle. Cut six
1-in.-wide strips; arrange in a lattice design over jam. Repeat with

2 of 2

Linzertorte (continued)

Directions (continued)

remaining dough (return dough to the refrigerator if needed).
Bake at 350° for 40-45 minutes or until bubbly and crust is
browned. Cool completely. Dust with confectioners' sugar if desired.
Yield: 2 tortes (8 servings each).

Nutrition Facts: 1 serving (1 each) equals 343 calories, 18 g fat (8 g saturated fat), 57 mg cholesterol, 145 mg sodium, 44 g carbohydrate, 1 g fiber, 4 g protein.