Linzertorte Fingerscookies 1 1/2 cup unblanched almonds 2 1/2 cup all-purpose flour 1 pinch salt 1 teaspoon ground allspice 1 cup powdered sugar 1 lemon's peel, finely grated 1 1/4 cup unsalted butter; in sm pieces 3 egg yolks 12 oz raspberry jam 1 egg 2 teaspoon milk 2 teaspoon sugar 1/2 cup sliced almonds Finely grind unblanched almonds in a food processor or blender; place in a large bowl. Sift flour, salt, allspice and powdered sugar into bowl. Add lemon peel; mix well. Make a well in the center of flour and add butter and egg yolks; mix ingredients together to form a soft dough. Knead lightly until smooth. Cover bowl with plastic wrap and refrigerate 30 minutes. Preheat oven to 400 F (205 C). Divide dough in half. Roll out one piece on a well-floured surface to fit a 13" x 9" baking pan; place in pan. Spread jam over pastry. Roll out other half of dough to fit pan; place on top of jam. Lightly beat egg with milk and sugar; brush pastry with glaze and sprinkle with sliced almonds. Bake 10 minutes; reduce temperature to 350 F (175 C). Bake 35 minutes longer or until golden. Cool in pan. When cold, cut in 30 pieces. |
