Holidays Around the World: Linzer Torte

To make a Linzer Torte:

1 cup slivered almonds

1 1/4 cups all-purpose flour

1/4 cup sugar

2 eggs

1/2 cup butter, softened
1 Tbsp lemon zest
1/2 tsp almond extract
3/4 cup apricot preserves
1/4 cup raspberry preserves

Finely chop almonds in food processor or blender. Lightly spoon flour into measuring cup; level off. In food processor or large bowl of electric mixer, stir together almonds, flour and sugar.

Separate 1 egg; set white aside. Add egg yolk, remaining whole egg, butter, lemon zest and almond extract to flour mixture. Process or mix until dough forms a ball.

Remove 1/3 cup of dough; flatten, wrap and refrigerate for at least 1/2 hour or until manageable.

Grease a 9 inch round tart pan with removable bottom. Press remaining dough in bottom and about 1/2 inch up the sides of the pan. Spread 1/2 cup of the apricot preserves evenly over dough.

Remove refrigerated dough. On floured surfact or between sheets of waxed paper, roll into 9 1/2 x 5 inch rectangle. Cut into ten (1/2 inch wide) strips. Place one strip across center of torte. Place second strip on each side, about 2 inches in from edge. Repeat in other direction. Now place a strip between center and edge strips in each direction. Press strips to edge. Trim off evenly with knife or pastry wheel.

Brush strips with reserved egg white. Spoon remaining apricot preserves and raspberry preserves in alternate spaces between strips.

Bake at 350 degrees for 30 minutes or until crust is golden brown. Cool 10 minutes. Remove sides of pan. Serve warm or cool. Keeps for up to 1 week, tightly covered.  Makes 10 servings.