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Here is our recipe for Apricot Linzer Torte - layers made with butter, ground almonds, flour, cinnamon, kirsch and held together by apricot preserves.


Apricot Linzer Torte  

(revised July 2009 to add omitted ingredient (egg))

for a 9-inch buttered springform pan

Ingredients

linzertorte (photo tph 2005)

Preparation

  1. Cream together butter and sugar until light and fluffy.
  2. Stir in egg.
  3. Gradually add ground almonds and Kirsch.
  4. Mix flour and cinnamon together and add lemon zest.
  5. Mix dry ingredients well into butter almond mixture. (You may want to use your hands)
  6. Spread a little less than two thirds of dough on bottom and a little up the sides of a buttered 9-inch springform pan. Roll remaining dough between 2 sheets of waxed paper and cut into strips for the lattice work top. Refrigerate for a few hours.
  7. When the dough is well chilled, slather the bottom layer with apricot preserves. (Make your own apricot jam....) Place the dough strips in a latticework pattern on top of preserves. Use a tiny cookie cutter (I usually use a little star) to make shapes out of left over dough. Arrange the stars all around the edge of the torte and use more stars to cover up any places that the dough tears.
  8. Bake at 350F for 35 minutes, until top is golden brown. Allow to cool about 10 minutes before removing sides of springform.

Serve in small wedges. Add whipped cream or crème fraiche if you want to be decadent.

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The photograph is of a Linzertorte made in our smaller springform pan using half a recipe. (Yes, it's not easy but you can divide a beaten egg in half!) The drawing was done for our 2003 Advent calendar - before we had a digital camera - based on the Linzertorte I made that year.

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apricot linzertorte ©ejm2003

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to Apricot jam
to Advent Calendar - Christmas Eve 2003
to Christmas Eve Menu 2002
to Christmas Eve Menu 2001
to Christmas Eve Menu 2000
to Christmas Eve Menu 1999

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ejm (aka llizard) 2001, 2002, 2006, 2009
Toronto Ontario Canada

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