*  Exported from  MasterCook  *
                                Linzer Torte
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Desserts
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----LINZER DOUGH-----
    1 1/2   C            All-purpose flour
    1       C            Ground, blanched almonds
      3/4   C            Sugar
      1/4   Ts           Ground cloves
    1       T            Baking powder
      3/4   C            Butter
    1       T            Grated lemon zest
    1       T            Vanilla extract
    1                    Egg
    1                    Egg yolk
      1/3   C            Raspberry preserves
    2                    Baskets fresh raspberries
      1/3   C            Toasted, sliced almonds
                         Confectioners' sugar
                         -----CHEESE LINZER TORTE-----
                         -----CHEESE FILLING-----
    1       Lb           Cream cheese
                         - room temperature
      1/4   C            Sugar
    1       T            Vanilla extract
    1       T            Grated lemon zest
    2                    Eggs
    2                    Egg yolks
      1/2   C            Cream
   FOR THE LINZER DOUGH: Preheat oven to 350F with rack in center. Mix all the
   dry ingredients in a bowl. Rub in butter finely by hand. Whisk lemon zest
   and vanilla with egg and yolk and stir into dough with a fork--the dough
   will be very soft. Butter a 12-inch tart pan with removable bottom. Spread
   dough evenly in the pan, spreading it thicker at the edge to form the side
   wall of the tart shell. For raspberry version, bake about 25 minutes, until
   well risen and firm. Cool in pan on a rack. RASPBERRY FILLING: Spread the
   preserves in the tart shell and arrange the raspberries on the preserves.
   Edge with the almonds and dust lightly with the confectioners' sugar.
   CHEESE VARIATION: Do not bake shell. Beat cream cheese with a hand mixer
   set at medium speed or with a heavy-duty mixer fitted with the paddle. Beat
   in sugar and continue beating until smooth, adding remaining ingredients in
   order, scraping bowl and beater (s) often. Pour into unbaked Linzer shell,
   above. Bake about 30 minutes. Cool and finish with jam and raspberries, if
   desired, or leave plain.
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