The best delicious Linzertorte Fingers recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Linzertorte Fingers recipe today!
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Linzertorte Fingers.
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1 1/2 c Unblanched almonds
2 1/2 c All-purpose flour
1 pn Salt
1 ts Ground allspice
1 c Powdered sugar
1 Lemon’s peel, finely grated
1 1/4 c Unsalted butter;in sm pieces
3 Egg yolks
12 oz Raspberry jam
1 Egg
2 ts Milk
2 ts Sugar
1/2 c Sliced almonds
Finely grind unblanched almonds in a food processor or blender; place
in a large bowl. Sift flour, salt, allspice and powdered sugar into
bowl. Add lemon peel; mix well. Make a well in the center of flour
and add butter and egg yolks; mix ingredients together to form a soft
dough. Knead lightly until smooth. Cover bowl with plastic wrap and
refrigerate 30 minutes. Preheat oven to 400 F (205 C). Divide dough
in half. Roll out one piece on a well-floured surface to fit a 13″ x
9″ baking pan; place in pan. Spread jam over pastry. Roll out other
half of dough to fit pan; place on top of jam. Lightly beat egg with
milk and sugar; brush pastry with glaze and sprinkle with sliced
almonds. Bake 10 minutes; reduce temperature to 350 F (175 C). Bake
35 minutes longer or until golden. Cool in pan. When cold, cut in 30
pieces.
Yields
20 Servings
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