Linzer Torte Recipe Ingredients 3/4 cup sweet butter, softened 3/4 cup sugar 1 cup finely ground almonds 1 tbsp. Kirschwasser (cherry brandy) 1-1/2 cup flour 1 tsp. cinnamon Grated rind of 1/2 orange and 1/2 lemon 1 cup good quality raspberry preserves 1 egg, lightly beaten with 1/2 tsp. water 1 tsp. finely ground cloves Method Butter one 9 inch springform pan. Cream butter and sugar and beat until fluffy and creamy in color; gradually add almonds and Kirschwasser. Sift flour with cinnamon and cloves; add grated rinds and stir into butter mixture. Spread about 2/3 of dough on bottom and about 2/3 up sides of pan; spread raspberry preserves over dough. Roll remaining dough between 2 sheets of waxed paper; cut into 1/2 inch wide strips. Put in refrigerator to chill. Form strips into a latticework pattern on top of preserves, laying a strip around circumference. Push dough on sides down over strip around circumference and flute; brush top with egg mixture. Bake at 350 degrees for 35 minutes, until top is golden brown. Allow to cool about 10 minutes before removing sides of springform. Read also: Chocolate Cheesecake Recipe  Super Chocolate Cookies Recipe Chocolate Ganache   Most Perfect Chocolate Cake Recipe Tiramisu Recipe     Jewish Coffee Cake Recipe