Linzertorte - Gluten Free
- 1 C almond four, toastec
- 3/4 C brown rice flour
- 1/4 C soy flour
- 1/4 C tapioca starch
- 1 t xanthan gum
- 1/2 t baking powder
- 1/2 t salt
- 1/4 t cinnamon, ground
- Pinch cloves, ground
- 1/3 C butter or butter substitute, softened
- 2/3 C brown sugar, packed
- 1 t grated lemon zest
- 1 egg (or 2 T flax four soaked 5 min with 3T warm water)
- 1 1/4 raspberry jam
- confectioner's sugar, sifted
- 1. Combine first 9 ingredients and set aside.
- 2. Cream butter, sugar and lemon zest. Add egg (or egg substitute)and cream until fluffy.
- 3. Add dry ingredients and mix on low just until mix comes together to form a dough.
- 4.divide dough into three balls. Flatten each into a disk (3mm thick)onto plastic wrap. Make plastic package airtight and chill at least 30 minutes or overnight.
- 5. Press two of the three disks into the bottom and 2.5cm up the sides of a spring-for pan.
- 6. Spread jam evenly over the bottom of the shell.
- 7. Cut the remaining chilled disk into 1cm wide strips and arrange over top of jam in a lattice pattern.
- 8. Bake for 35-45 minutes, or until golden bfown and jam is bubbling. Let cool completely in pan on a rack. Just before serving, lightly dust with confectioner's sugar.
almond four, brown rice flour, soy flour, tapioca, xanthan gum, baking powder, salt, cinnamon, butter, brown sugar, lemon zest, egg, raspberry, s sugar
Taken from www.epicurious.com/recipes/member/views/linzertorte-gluten-free-50182774 (may not work)