Linzertorte | Saveur

Linzertorte | Saveur

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Marshall Faye, the pastry chef at the Trapp Family Lodge in Stowe, Vermont, fine-tuned this recipe for Maria von Trapp.

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Ingredients

  • 1 <sup>1</sup>⁄<sub>2</sub> cups flour
  • <sup>1</sup>⁄<sub>4</sub> tsp. ground cinnamon
  • <sup>1</sup>⁄<sub>4</sub> tsp. ground nutmeg
  • <sup>1</sup>⁄<sub>4</sub> tsp. ground cloves
  • <sup>3</sup>⁄<sub>4</sub> cup finely ground walnuts
  • 12 Tbsp. unsalted butter, softened
  • <sup>3</sup>⁄<sub>4</sub> cup sugar
  • 1 egg
  • <sup>1</sup>⁄<sub>3</sub> cup red currant jelly
  • <sup>1</sup>⁄<sub>3</sub> cup raspberry jam
  • 2 Tbsp. sliced almonds
  • Confectioners' sugar

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