- Crisco® Original No-Stick Cooking Spray
- 1 cup slivered almonds
- 1 1/4 cups Pillsbury BEST® All Purpose Flour
- 1/4 cup sugar
- 2 large eggs
- 1/2 cup butter, softened
- 1 tablespoon grated lemon peel
- 1/2 teaspoon almond extract
- 3/4 cup Smucker's® Apricot Preserves, divided
- 1/4 cup Smucker's® Red Raspberry Preserves
- 1 HEAT oven to 350°.
- 2 SPRAY a 9-inch round tart pan with removable bottom with no-stick cooking spray.
- 3 FINELY chop the almonds in a food processor. Add flour and sugar, pulsing to combine. Separate one egg; set aside egg white.
- 4 ADD egg yolk, remaining whole egg, butter, lemon peel and almond extract to flour mixture. Process or mix until dough forms a ball.
- 5 REMOVE scant 1/3 of dough. Flatten, wrap and refrigerate for at least 1/2 hour or until manageable. Press remaining dough in bottom and 1-inch up sides of the prepared tart pan. Spread 1/2 cup apricot preserves evenly over dough.
- 6 ROLL remaining dough on floured surface or between sheets of waxed paper, into a 9 1/2 x 5-inch rectangle. Cut into ten (1/2-inch-wide) strips. Place one strip across center of torte. Place second strip on each side, about 2 inches in from edge. Repeat in other direction. Place a strip between center and edge strips in each direction. Press strips to edge. Trim off evenly with knife or pastry wheel. Brush strips with reserved egg white.
- 7 SPOON remaining apricot preserves and raspberry preserves in alternate spaces between strips.
- 8 Bake 30 minutes or until crust is golden brown. Cool 10 minutes. Remove sides of pan. Serve warm or cool.
- TIP If crust bubbles up during baking, poke with wooden tooth pick to break bubbles.
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