Linzertorte

• 1 c. butter
• 1 c. sugar
• 1 Tbsp. grated orange peel
• 1 tsp. grated lemon peel
• 2 egg yolks
• 1 1/2 c. sifted white flour
• 1 tsp. baking powder
• 2 tsp. cinnamon
• 1/2 tsp. cloves
• 1/2 tsp. salt
• 1 c. ground, blanched almonds (filberts or walnuts may be used)
• 1 c. tart fruit preserves (currant, plum or wild blackberry)

1. Cream the butter and sugar, then add grated peels and yolks and beat well.
2. Sift together the dry ingredients except the nuts and add to creamed mixture.
3. Stir in the nuts last and work the dough with hands until smooth.
4. Chill well.
5. Butter a spring-form cake pan (8-inch with high sides).
6. Take 2/3 of dough and press it into the pan, making a 1-inch edge around it.
7. Spread most of preserves over top (should not reach top of edge).
8. With remaining dough, form long strips about 1/2 inch across and place them on the cake in a lattice pattern.
9. Fill the squares with more preserves.
10. Bake in preheated 350u0b0 oven for 50 to 60 minutes. Cool before cutting.
11. This torte is delicious as it is.
12. Also, lovely with whipped cream.
13. Cut it into small pieces for it is very rich.

butter, sugar, egg yolks, flour, baking powder, cinnamon, cloves, salt, ground, tart fruit preserves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=816162 (may not work)