Linzer Torte

An old-time Viennese favorite.

Ingredients:

1-1/8 C softened butter

1-1/8 C sugar

1 egg

1-1/4 C ground hazelnuts

2-1/4 C flour

1 T cocoa powder

1 t cinnamon

1 t vanilla extract

1/4 t ground cloves

1 egg yolk

1 C raspberry jam

Preparation:

Combine butter, sugar and egg, and beat together.

In separate bowl combine hazelnuts, flour, cocoa, cinnamon, vanilla, and cloves. Add this to first mixture and combine to form dough. Refrigerate for one hour.

Roll out 2/3 of the dough and press into buttered 10” round springform pan, forming dough 3/4” up the sides. Fill with raspberry jam.

Roll out remainder of dough to about 1/4” thickness and cut into crescent shapes. Arrange shapes on top of torte.

Beat egg yolk with 1 t water; brush onto crescent shapes.

Bake torte in preheated 350 degree oven for one hour.

Allow to cool overnight in refrigerator before serving.

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