Makes 12 servings
|1/2||cup whole almonds, toasted|
|1-1/2||cups all-purpose flour|
|1||teaspoon ground cinnamon|
|3/4||cup granulated sugar|
|1/2||cup butter, softened|
|1/2||teaspoon grated lemon peel|
|3/4||cup raspberry or apricot jam|
|Sifted powdered sugar|
- Process almonds in food processor until ground, but not pasty. Preheat oven to 375°F. Combine flour, almonds, cinnamon and salt in medium bowl; set aside. Beat granulated sugar, butter and lemon peel in large bowl with electric mixer at medium speed about 5 minutes or until light and fluffy, scraping down side of bowl once. Beat in egg until well blended. Beat in flour mixture at low speed until well blended.
- Spoon 2/3 of dough onto bottom of 10-inch tart pan with removable bottom. Pat dough evenly over bottom and up side of pan. Spread jam over bottom of dough. Roll remaining 1/3 of dough on lightly floured surface into 10X5-inch rectangle. Cut dough into ten 1/2-inch-wide strips using pizza wheel or sharp knife.
- Arrange 4 or 5 strips of dough lengthwise across jam. Arrange another 4 or 5 strips of dough crosswise across top. Trim and press ends of dough strips into edge of crust. Bake 25 to 35 minutes or until crust is golden brown. Cool completely in pan on wire rack. Remove torte from pan. Sprinkle with powdered sugar. Cut into wedges. Store, tightly covered, at room temperature 1 to 2 days.
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