Linzertorte (Catherine B.)
- -1 cup butter
- -1 cup sugar
- -1 tbs. grated orange peel
- -1 tsp. grated lemon peel
- -2 egg yokes
- -1 1/2 cups sifted white flour
- -1 tsp. baking powder
- -2 tsp. cinnamon
- -1/2 tsp. cloves
- -1/4 tsp. salt
- -1/2-1 cup ground, bleached almonds
- -1 1/2 cups stewed apples
- Cream butter and sugar. Add peel and egg yokes. Beat well. Sift the dry ingredients, except nuts, and add to the creamed mixture. Stir in nuts last and work the dough with your hands until smooth. Chill well.
- Butter a spring form cake pan preferably 8 inch one with high sides. Take 2/3 of the dough and press into pan making a 1 inch edge around it. Spread most of the apples over top. With remaining dough form long strips, about 1/2 inch across, and place them on the cake in a lattice pattern. Fill the squares with more apples. Bake at 350 degrees F for 50-60 minutes. Cool before cutting.
butter, sugar, egg yokes, flour, baking powder, cinnamon, cloves, salt, ground, apples
Taken from www.epicurious.com/recipes/member/views/linzertorte-catherine-b-1260661 (may not work)