Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Stephen Ceideburg
1 c Flour
1/2 ts Cinnamon
1/4 ts Salt
1/8 ts Baking powder
1/2 c + 2 tb unsalted butter,
-softened
2/3 c Sugar
1 Egg
6 oz Chopped walnuts, ground
1 t Finely grated lemon zest
1/2 c Seedless raspberry jam
Adjust rack to lower third of oven; preheat oven to
325 degrees F. Sift the flour, cinnamon, salt and
baking powder onto a strip of waxed paper.
Combine the butter and sugar in a large bowl; beat
until smooth. Add the egg and beat until well blended.
Stir in flour mixture, nuts and lemon zest just until
thoroughly blended.
Divide dough in half. Using floured fingertips, pat
half of the dough evenly into an ungreased 9-inch
square baking pan. Spread jam evenly over the dough,
stopping 1/2-inch from edges. Set aside.
Roll the remaining dough between 2 pieces of waxed
paper to a 9-inch square. Place on a baking sheet and
refrigerate until firm. Cut dough into 14 strips, each
1/2 inch wide. Evenly space 7 of the strips over the
torte in one direction. Place remaining strips at
right angles to the first strips, creating a lattice
pattern. This technique is not actually weaving, but
the results are just as impressive.
Bake for 45 minutes, or until light golden. Cool
completely before cutting into 2-inch squares.
Yields 16 squares. PER SQUARE: 225 calories, 3 g
protein, 23 g carbohydrate, 14 g fat (5 g saturated),
33 mg cholesterol 44 mg sodium, 1 g fiber.
Flo Braker writing in the San Francisco Chronicle,
9/29/93.
