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     Title: Guste Kalmus' Linzertorte
Categories: Desserts, Viennese
     Yield: 1 Batch

     1 c  Sugar
     1 c  Butter; -2 tb
     1 ts Lemon zest
     2    Eggs
   1/4 ts Salt
     1 c  Unblanced almonds; ground
   1/2 ts Cinnamon
   1/4 ts Cardamom
   1/4 ts Ground cloves
     1 tb Cocoa
 1 1/4 c  All-purpose flour; sifted

 This recipe comes from my husband's Viennese aunt, who is a piano
 teacher now residing in New Mexico.

 Beat butter until soft and add sugar gradually. Continue blending
 these ingredients until soft and creamy. Stir remaining ingredients
 in gradually until well blended.

 Place the whole sticky mass into a springform pan and spread evenly
 and firmly in pan. Bake at 350°F for 55 to 60 minutes, or until the
 sides of the dough pull away from the pan. A toothpick inserted in
 the center will come out clean when done.

 Cover the cooled torte with a generous layer of good, rather sour
 jelly. The Linzertorte keeps well when refrigerated.

 Recipe by Barbara Hemmendinger

 Recipe FROM:
 <https://archive.org/details/the-peoples-philadelphia-cookbook>

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