MARIA'S FAVORITE LINZORTORTE

1 1/2 cups butter
1 1/2 cups granulated sugar
1 egg
1 1/2 cups walnuts, ground
3 rounded cups unbleached all-purpose flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/2 cup currant jelly
1/2 cup raspberry jam
1/4 cup almonds, sliced
Confectioners' sugar

Preheat oven to 375 degrees.
Flour and grease two 8 inch pans.

In a large mixing bowl, cream the butter and sugar together until light.

Add egg, walnuts, flour and spices. Mix into a dough and then roll into a ball. Divide dough into quarters.

Press a quarter of the dough into the bottom of each cake pan. Cut one of the remaining quarters in half and press each half up the sides of both pans. Cut the remaining quarter of dough into 12 pieces and set aside.

Mix the currant jelly and the jam together. Spread half of the mixture into each of the walnut crust shells. Roll out the remaining dough into round strips and crisscross on top of the jam mixture-three pieces each way. Press the side crust down to connect with the strips.

Sprinkle the top of your torte with almonds and bake until golden brown and the jam mixture bubbles.

Cool, remove from pans, then sprinkle with confectioners' sugar. Linzertorte is best served at room temperature. If you wish to prepare well in advance of serving, this torte freezes very well.

Serves 8 - 10 people

From: Maria Charbonneau

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