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Linzertorte Fingers




Source of Recipe


"The Book of Cookies" by Pat Alburey


List of Ingredients




1 1/2 c unblanched almonds
2 1/2 c all-purpose flour
pinch salt
1 tsp ground allspice
1 c powdered sugar
zest from 1 lemon -- finely grated
1 1/4 c unsalted butter -- cut in 1" pieces
3 egg yolks
1 12. oz jar raspberry jam
1 egg
2 tbsp milk
2 tbsp sugar
1/2 c almonds -- sliced

Recipe



Finely grind unblanched almonds in a food processor or blender; place in alarge bowl. Sift flour, salt, allspice and powdered sugar into bowl. Add lemon peel; mix well. Make a well in the center of flour and add butter and egg yolks; mix ingredients together to form a soft dough. Knead lightly until smooth. Cover bowl with plastic wrap and refrigerate 30 minutes. Preheat oven to 400 F (205 C). Divide dough in half. Roll out one piece on a well-floured surface to fit a 13" x 9" baking pan; place in pan. Spread jam over pastry. Roll out other half of dough to fit pan; place on top of jam. Lightly beat egg with milk and sugar; brush pastry with glaze and sprinkle with sliced almonds. Bake 10 minutes; reduce temperature to 350 F (175 C). Bake 35 minutes longer or until golden. Cool in pan. When cold, cut in 30 pieces.