Linzer Torte

From the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

• Ready In: 1 hr
• Serves: 12

Ingredients

• 1  cup unsalted butter
• 1  cup sugar
• 3  eggs, separated
• 1⁄2 lb  almonds, ground
• 1  tablespoon brandy
• 1  lemon, juice and zest of, grated
• 2  cups flour, sifted
• 1  teaspoon baking powder
• 2  cups  jam (flavor of your choice) or 2  cups  preserves (flavor of your choice)

Directions

1. Preheat oven to 350°F.
2. Beat egg yolks.
3. Whip egg whites to stiff peaks.
4. Cream butter and sugar until light and fluffy.
5. Add beaten egg yolks, almonds and brandy and lemon rind and juice.
6. Sift flour and baking powder together and add gradually to creamed mixture.
7. Fold in stiffly-beaten egg whites.
8. Roll out 2/3 of the dough and line a 9" springform pan, with the bottom thicker than sides.
9. Fill with jam.
10. Roll remaining dough, cut into strips and place into crisscrosses on top.
11. Bake for 45 minutes.
12. Before serving, fill any hollows with jam.