Linzertorte Fingers
Yield
20 servingsPrep
45 minCook
45 minReady
100 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
almonds
unblanched |
*
|
| 2 ½ | cups |
all-purpose flour
|
|
| 1 | pinch |
salt
|
*
|
| 1 | teaspoon |
allspice
ground |
|
| 1 | cup |
powdered sugar
|
|
| 1 | each |
lemon zest
finely grated |
*
|
| 1 ¼ | cups |
butter
unsalted, in small pieces |
|
| 3 | each |
egg yolks
|
*
|
| 12 | ounces |
raspberry jam
|
|
| 1 | each |
eggs
|
|
| 2 | teaspoons |
milk
|
|
| 2 | teaspoons |
sugar
|
|
| ½ | cup |
almonds
sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
almonds
unblanched |
*
|
| 591 | ml |
all-purpose flour
|
|
| 1 | pinch |
salt
|
*
|
| 5 | ml |
allspice
ground |
|
| 237 | ml |
powdered sugar
|
|
| 1 | each |
lemon zest
finely grated |
*
|
| 296 | ml |
butter
unsalted, in small pieces |
|
| 3 | each |
egg yolks
|
*
|
| 346.8 | ml/g |
raspberry jam
|
|
| 1 | each |
eggs
|
|
| 1E+1 | ml |
milk
|
|
| 1E+1 | ml |
sugar
|
|
| 118 | ml |
almonds
sliced |
|
Directions
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℉ (200℃).
Divide dough in half.
Roll out one piece on a well-floured surface to fit a 13 x 9 inch 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℉ (180℃).
Bake 35 minutes longer or until golden.
Cool in pan.
When cold, cut in 30 pieces.
