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Linzer Torte

Linzer Torte. By N icholas E dwards . Baden. Baden is a historical state on the east bank of the Rhine River in the southwest of Germany, now the western part of the Baden-Württemberg . This region is best known for its fabulous wine. Baden info. Potato soup( kartoffel soup)

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Linzer Torte

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  1. LinzerTorte By Nicholas Edwards

  2. Baden

  3. Baden is a historical state on the east bank of the Rhine River in the southwest of Germany, now the western part of the Baden-Württemberg. • This region is best known for its fabulous wine. Baden info

  4. Potato soup(kartoffel soup) • Black forest ham(schwarzwälderschinken) • Veal roulade(kalbsrouladen) • Asparagus(spargel) • onion cake (Zwiebelkuchen) • Potato salad(kartoffelsalat) • Liver wurst(leberwurst The essen

  5. The Linzer Torte

  6. 1 2/3 cups sliced almonds with skins (6 oz) • 1/3 cup sugar • 1 stick (1/2 cup) unsalted butter, softened • 1 large egg yolk • 1/2 cup all-purpose flour • 1 teaspoon finely grated fresh lemon zest • 1/4 teaspoon salt • 1/8 teaspoon cinnamon • 1/8 teaspoon ground cloves • 3/4 cup red-currant jam (8 oz) The ingredients

  7. Grind almonds with half of sugar in a food processor until powdery (be careful not to process to a paste), then transfer to a small bowl. • Add butter, yolk, and remaining sugar to processor and blend, scraping down sides, until light and fluffy. Add ground almonds, flour, zest, salt, cinnamon, and cloves and pulse, scraping down sides if necessary, until a dough forms. (Dough will be sticky.) • Divide dough into 1 one-third portion and 1 two-thirds portion and form each portion into a disk on plastic wrap. Wrap disks in plastic wrap and chill until slightly firm, about 30 minutes. • Put oven rack in middle position and preheat oven to 350°F. • Unwrap larger disk and put in springform pan. Cover surface with plastic wrap and press dough (through plastic wrap) evenly onto bottom and 1/4 inch up side of pan. Discard plastic wrap. • Bake until golden brown, 20 to 25 minutes, then transfer crust in pan to a rack and cool completely, about 30 minutes. Leave oven on. • Roll out remaining dough between 2 sheets of plastic wrap into a 9-inch round, then transfer to a baking sheet and freeze 10 minutes. (Round will be thinner than bottom crust.) • Remove top sheet of plastic and cut dough into 12 (1/2-inch-wide) strips, then freeze strips 5 minutes. Discard any remaining dough. • Spread jam evenly over cooled crust, leaving a 1/4-inch border around edge, then arrange 6 strips 1 inch apart across jam, pressing ends onto edge of crust. Arrange remaining 6 strips 1 inch apart diagonally across first strips to form a lattice with diamond-shaped spaces. (Repair any broken pieces of dough by carefully pressing them together.) Trim edges of all strips flush with edge of pan. • Bake until top is golden brown, 30 to 40 minutes. Cool in pan on rack 10 minutes, then remove side of pan and cool completely. The directions

  8. Leave in fridge over night • Sprinkle brown sugar on the top • do not cut dough to thin • ENJOY!!!!!!!!!!!!!!!!!!!!!!! preparation

  9. www.epicurious.com • www.wikipedia.org • www.germanfood.com Citations

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