the linzer recipe
By popular request, this is the recipe for the rich chocolate confection I learned to make from my mother. It’s different from typical “linzer torte” pastries.
Linzer Torte
Ingredients:
1 cup flour
1 cup sugar
3/8 lb. butter (the real thing) [1.5 sticks]
1 cup almonds, ground (I buy slivered ones & chop ‘em in a hand chopper)
3 hard-boiled egg yolks
1 raw egg
3/4 cup softened semi-sweet chocolate chips
raspberry preserves
Mix flour, sugar and softened butter. Add egg yolks, raw egg (beat), softened chocolate (melt in double-boiler), and finally stir in the almonds and mix well. Batter will be stiff. Put batter in lightly-greased (butter) square baking pan, not more than 1.5″ high. Smooth batter, spread with raspberry preserves, and lattice with remaining batter (remember to leave a little in the bowl for this step — it doesn’t take much). Bake at 350 degrees for 40 minutes.