*  Exported from  MasterCook  *
 
                                Mandeltorte
 
 Recipe By     : Elizabeth Powell
 Serving Size  : 8    Preparation Time :2:30
 Categories    : Desserts                         Pies & Pastry
                 Ethnic
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           butter
    3                    eggs
      1/3  cup           all-purpose flour
      2/3  cup           sugar
    1      teaspoon      double-acting baking powder
    1      cup           shelled almonds -- ground
    1      teaspoon      almond extract
      1/4  cup           raspberry jam
    2      tablespoons   powdered sugar -- sifted
    1      teaspoon      fresh lemon juice
 
      Have 1/2 cup butter at room temperature. Sift together flour, baking
 powder, and 1/3 cup sugar. Cut the 1/2 cup butter into dry ingredients with a
 pastry blender until mixture resembles cornmeal. Beat one egg and stir into
 flour mixture. Pat into a 9″ flan pan, pushing about 1/3 of the dough up
 against sides of pan. Chill 1/2 hour.
      Soften remaining 1/2 cup of butter and beat remaining sugar into it. Beat
 in two eggs, one at a time, beating well between each. Stir in almonds and
 extract. Pour over pastry. Bake at 350 degrees for 30 minutes. Remove from
 oven and cool one hour.
      Spread jam over torte. Mix powdered sugar with enough lemon juice to form
 a spreadable icing. Use a pastry bag fitted with small hole to pipe icing in a
 design over top of torte.
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving