Cranberry Linzer Torte Recipe
Servings: 10
Ingredients
- 3 c. fresh or possibly thawed frzn cranberries
- 1 c. sugar
- 1 Tbsp. grated orange peel
- 1 c. almonds
- 1 1/2 c. all-purpose flour
- 1 c. butter or possibly margarine - (1/2 lb)
- 1 c. sugar
- 2 lrg egg yolks
- 1 Tbsp. grated orange peel
- 1 Tbsp. unsweetened cocoa
- 2 tsp grnd cinnamon
- 1/2 tsp grnd cloves
Directions
- Sort cranberries and throw away any soft or possibly decayed fruit. Rinse berries.
- In a 2- to 2 1/2-qt pan over high heat, stir cranberries, 1/4 c. water, sugar, and orange peel till boiling. Continue to stir often till mix has the consistency of soft jam, about 4 min. Let cold about 15 min, stirring occasionally.
- Meanwhile prepare Linzer Crust. In a food processor or possibly blender, finely grind almonds. If using a blender, pour grnd nuts into a bowl. To almonds, add in flour, butter or possibly margarine, sugar, egg yolks, orange peel, cocoa, cinnamon, and grnd cloves. Whirl in food processor or possibly rub with your fingers till dough holds together. Pack into a hard ball, then healthy pinch off and reserve 1/2 c. dough. Firmly press remaining dough proportionately over bottom and 1 1/2 inches up sides of a 9-inch cake pan with removable rim.
- Pour cranberry mix into crust. Break reserved dough into almond-size lumps and scatter over filling.
- Bake on the lowest rack in a 350 degree oven till crust is richly browned at edges, about 1 hour. Serve cold.
- This recipe yields 10 to 12 servings.
- Comments: Up to 1 day ahead, bake and cold torte, then wrap airtight and hold at room temperature.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 123g | |
| Recipe makes 10 servings | |
| Calories 438 | |
| Calories from Fat 188 | 43% |
| Total Fat 21.5g | 27% |
| Saturated Fat 12.17g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 91mg | 30% |
| Sodium 134mg | 6% |
| Potassium 90mg | 3% |
| Total Carbs 60.18g | 16% |
| Dietary Fiber 3.0g | 10% |
| Sugars 41.57g | 28% |
| Protein 3.75g | 6% |
