*  Exported from  MasterCook  *
                                LINZER TORTE
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Desserts
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----LINZER DOUGH-----
    1 1/2   c            All-purpose flour
    1       c            Ground, blanched almonds
      3/4   c            Sugar
      1/4   ts           Ground cloves
    1       t            Baking powder
      3/4   c            Butter
    1       t            Grated lemon zest
    1       t            Vanilla extract
    1                    Egg
    1                    Egg yolk
      1/3   c            Raspberry preserves
    2                    Baskets fresh raspberries
      1/3   c            Toasted, sliced almonds
                         Confectioners' sugar
                         -----CHEESE LINZER TORTE-----
                         -----CHEESE FILLING-----
    1       lb           Cream cheese
                         - room temperature
      1/4   c            Sugar
    1       t            Vanilla extract
    1       t            Grated lemon zest
    2                    Eggs
    2                    Egg yolks
      1/2   c            Cream
   FOR THE LINZER DOUGH: Preheat oven to 350F with rack
   in center. Mix all the dry ingredients in a bowl. Rub
   in butter finely by hand. Whisk lemon zest and vanilla
   with egg and yolk and stir into dough with a fork--the
   dough will be very soft. Butter a 12-inch tart pan
   with removable bottom. Spread dough evenly in the pan,
   spreading it thicker at the edge to form the side wall
   of the tart shell. For raspberry version, bake about
   25 minutes, until well risen and firm. Cool in pan on
   a rack. RASPBERRY FILLING: Spread the preserves in the
   tart shell and arrange the raspberries on the
   preserves. Edge with the almonds and dust lightly with
   the confectioners' sugar. CHEESE VARIATION: Do not
   bake shell. Beat cream cheese with a hand mixer set at
   medium speed or with a heavy-duty mixer fitted with
   the paddle. Beat in sugar and continue beating until
   smooth, adding remaining ingredients in order,
   scraping bowl and beater (s) often. Pour into unbaked
   Linzer shell, above. Bake about 30 minutes. Cool and
   finish with jam and raspberries, if desired, or leave
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