Linzer tart
Yield: 8 Servings
Ingredients:
- 1/4 c Butter; softened
- 2 Egg yolks
- 2 tb Juice apple conc.
- 2 ts Extract vanilla
- 1 c Flour
- 1/2 ts Baking powder
- 1/4 ts Salt
- 1/4 ts Cinnamon ground
- 1/8 ts Allspice ground
- 1 1/2 c Almonds ground
- 10 oz Fruit spread
Instructions:
raspberry Use blanched almonds or hazelnuts. Beat butter in large bowl until light and fluffy. Blend in egg yolks juice concentrate and vanilla. Combine flour baking powder salt cinnamon and allspice; mix well. Stir in almonds. Gradually add to butter mixture mixing until well-blended. Spread 1-1/2 c batter evenly onto bottom of 10" tart pan with removable bottom or 10" springform pan. Spread fruit evenly over batter leaving 1" border around edge. Spoon remaining batter into pastry bag fitted with 1/2" plain or star tip. Pipe batter in lattice design over fruit spread. Chill 30 minutes. Preheat oven to 350. Bake tart 35 minutes until crust is golden brown and fruit spread is bubbly. Cool completely on wire rack. Serve at room temperature. Nutrition information per slice: 486 calories 8 gm protein 41 gm carbohydrate 34 gm fat 63% of calories from fat 100 mg cholesterol 276 mg sodium 3/4 diabetic starch/bread exchange 6-1/4 diabetic fat exchange 2 diabetic fruit exchange 1/2 diabetic medium-fat meat exchange Source: "Sugar-Free Desserts the December 1992 issue of _Favorite
All-Time Recipes_ magazine MM by Sylvia Steiger, GEnie THE.STEIGERS,
CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005
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MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: LINZER TARTS
Categories: Cookies
Yield: 24 Servings
1 c BLUE BONNET Margarine,
-softened
1 c Granuated sugar
2 c All-purpose flour
1 c PLANTERS Slivered Almonds,
-chopped
1 ts Grated lemon peel
1/4 ts Ground cinnamon
1/3 c Raspberry preserves
Confectioners' sugar
In large bowl with electric mixer at high speed, beat margarine and
granulated sugar until light and fluffy. Stir in flour, almonds,
lemon peel and cinnamon until blended. Cover; chill 2 hours.
Divide dough in half. On floured surface, roll out one half of dough
to 1/8 thickness. Using 2 1/2" round cookie cutter cut circles from dough. Reroll scraps to make additional rounds. Cut out 1/2" circles from centers of half the rounds. Repeat with remaining dough. Place on ungreased baking sheets. Bake at 325'F. for 12-15 minutes or until lightly browned. Remove from sheets; cool on wire racks. Spread preserves on top of whole cookies. Top with cut-out cookies to make sandwiches. Dust with confectioners' sugar. Makes 2 dozen cookies.
