Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

------------------------LINZER DOUGH-----------------------------
1 1/2 c All-purpose flour
1 c Ground -- blanched almonds
3/4 c Sugar
1/4 ts Ground cloves
1 ts Baking powder
3/4 c Butter
1 ts Grated lemon zest
1 ts Vanilla extract
1 Egg
1 Egg yolk

--------------------------FILLING-------------------------------
1/3 c Raspberry preserves
2 Baskets fresh raspberries
1/3 c Toasted -- sliced almonds
Confectioners' sugar

-------------------------VARIATION------------------------------

--------------------CHEESE LINZER TORTE-------------------------

-----------------------CHEESE FILLING----------------------------
1 lb Cream cheese -- room
Temperature
1/4 c Sugar
1 ts Vanilla extract
1 ts 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 yolkand stir into dough
with a fork--the dough will be very soft. Butter a 12-in

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 beatinguntil smooth, adding
remaining ingredients in order, scraping bowl and beater

NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK

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