Austrian Linzer Torte

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         FOOD FUNNY
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Here's a classic food funny from Rosemary Zwick:

One day a State Trooper was pulling off an expressway near Chicago. When
he turned onto the street at the end of the ramp he noticed someone at a
chicken place getting into his car. The driver placed the bucket of
chicken on top of his car, got in and drove off with the bucket still on top of his car.

The trooper decided to pull him over and perform a community service by
giving the driver his chicken. So he pulled him over, walked up to the
car, pulled the bucket off the roof and offered it to the driver. The
driver looks at the trooper and says, "No thanks, I just bought some."

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            TODAY'S RECIPE
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This Austrian "company cake" is similar to a large, jam-filled cookie.
It is very dense and rich, so serve it in small wedges.

Austrian Linzer Torte (Linzertorte)

1 cup (250 ml) sugar
3/4 cup (180 ml) butter
1 tsp (5 ml) grated lemon rind
2 eggs
1 cup (250 ml) all-purpose four, sifted
1 cup (250 ml) blanched almonds, pulverized in an electric blender or food processor
1 Tbs (15 ml) cocoa
1/2 tsp (2 ml) cinnamon
1/4 tsp (1 ml) ground cloves
1/4 tsp (1 ml) salt
1 cup (250 ml) raspberry jam, or flavor of your choice

Cream the sugar and butter together until light and fluffy. Add the
lemon rind and beat in the eggs, one at a time. Stir in the flour,
pulverized almonds, cocoa, cinnamon, cloves, and salt. Pat half the
dough into the bottom of a 9-inch (23 cm) round cake pan. Using some of
the remaining dough, form a rim around the inside of the cake pan about
1/4 inch (5 mm) high. Fill the resulting "shell" with the raspberry
preserves. Roll out the remaining dough (you may need to refrigerate it
first) and cut into strips. Form a lattice over the pie with the strips
of dough. Bake in a preheated 325F (160C) oven for 50 minutes. If
desired, additional jam may be used to fill the spaces in the lattice before serving.
Serves 8 to 12.
Received on Thu Dec 6 18:42:53 2007