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Linzertorte, Pesach (P, KLP, TNT)
Source: Tina Wasserman in Reform Judaism, Spring 2005
Serves: 8

1/2 cup matzo cake meal
1/2 cup potato starch
2 sticks margarine, cut into 8 pieces
1/2 cup sugar
1 cup unpeeled almonds, finely chopped
1/2 teaspoon cinnamon
2 eggs, separated
Passover raspberry jam, preferably seedless

Combine the cake meal and the potato starch in a food-processor work bowl fitted with a metal blade. Add the margarine and pulse on and off until the margarine is almost completely mixed into the meal mixture.

Add the sugar, almonds, cinnamon, and egg yolks, mixing until all the ingredients are well blended.

Using 2/3 of the dough, press over the bottom and 1" up the sides of an ungreased 9" spring form pan. With your forefinger, make a 1" rim of dough around the bottom of the pan, creating a well in the center. Fill the well with 1/2 cup or more of the jam.

Place egg-sized mounds of dough in your hand and gently squeeze the dough over the filling through your fingertips to create a 1/2"-thick line attached to opposite rims of the crust. Repeat this procedure 5 or 6 times with the remaining dough to form perpendicular lines that create a woven lattice look. The ropes don't have to be perfect--they become smooth during the baking.

Fasten the dough strips to the rim of dough and smooth it out, pressing lightly with your finger.

Beat the egg whites slightly and brush them over the top of the lattice. This will smooth out the dough.

Place the springform pan on a cookie sheet with very low sides. Bake at 325°F for 1 hour and 15 minutes or until quite golden.

Partly cool in the pan for 20 minutes until the cake is no longer hot, but not cold. Remove the rim of the pan and serve the cake from the base.

Poster's Notes:
It served 8 adults easily, but I had used a 9-1/2" pan.

Posted by Evelyn Groch

Nutritional Info Per Serving: N/A