| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jewish | 1 | Servings | ||
INGREDIENTS
| 1 1/ Cups Flour | ||
| 1/ | Teas Ground Cloves | |
| 1/ | Teas Cinnamon | |
| 1/ | Cup Sugar |
INSTRUCTIONS
: Teas Lemon peel 1 1/ Cups Butter : Egg yolk : Cups Grounded : -Almonds ; on Hazelnuts., (I : -use the Hazelnuts) : Cup Thick : -Raspberry ; or ,Red : -Current jam. : Egg + 2 : -Tabls Light Cream or Milk. : -Beat lightly together. Source: From my mother with love & more Family recipe; Oma Ruth Lessing. There is 2 methods of preparing the dough. one. Is, Cream butter with the sugar ,and then add all the Ingredients. or. Two.- The way I do - Put all the dry ingredients in the food processor, But the Nuts. Mix once with the Pulse. Add the butter and Nuts, Mix all till resemble crumbs. Add. the yolk, Note: It should become a ball. If not, Add slowly some drops of cold water. Press 3/4 of the dough in buttered 9 inch pie pan, Press and push it out so that it covers the bottom and sides of the pan. Spoon the jam, and spread it evenly over the bottom with a spatula . Roll remaining dough between hands into snake, about 3/8 inch thick. Cut into 9 inch long strips, and flatten them a little. Arrange in crisscross over jam. Run a sharp knife around the pan to loosen the dough that extends above the strips, and press it on top of the strips. Over the strips brush the egg + cream with a pastry brush . Bake in pre heated 350 F hot oven for 45 - 50 minutes, or until it is lightly browned. Let the Torte cool for 5 minutes and then sprinkle with icing sugar. Posted to JEWISH-FOOD digest by Zvi & Rina Perry <pzvi@netvision.net.il> on Feb 18, 1998
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