Authentic Linzer Torte Recipe: Almond & Raspberry Delight

INGREDIENTS

3/4 cup butter or margarine, softened 2 egg yolks 2 tablespoons thawed frozen unsweetened apple juice concentrate 2 teaspoons vanilla 1 cup all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1/4 teaspoon ground cinnamon 1/8 teaspoon ground allspice 1‑1/2 cups ground blanched almonds or hazelnuts (about 8 ounces) 1 jar (10 ounces) no-sugar-added raspberry fruit spread (about 1 cup)

PREPARATION:

1. Beat butter in large bowl until light and fluffy. Blend in egg yolks, apple juice concentrate and vanilla. Combine flour, baking powder, salt, cinnamon and allspice; mix well. Stir in almonds. Gradually add to butter mixture, mixing until well blended. Spread 1-1/2 cups batter evenly onto bottom of 10-inch tart pan with removable bottom or 10-inch springform pan. Spread fruit spread evenly over batter, leaving 1-inch border around edge. Spoon remaining batter into pastry bag fitted with 1/2-inch plain or star tip. Pipe batter in lattice design over fruit spread. Chill 30 minutes.
2. Preheat oven to 350°F. Bake tart 35 minutes or until crust is golden brown and fruit spread is bubbly. Cool completely on wire rack. Serve at room temperature.

This recipe appears in: European NUTRITIONAL INFORMATION: Fiber 2 g Carbohydrate 37 g Cholesterol 102 mg Saturated Fat 13 g Total Fat 30 g Calories from Fat 61 % Calories 441 Protein 6 g Sodium 292 mg DIETARY EXCHANGE: Fat 6 Fruit 1/2 Starch 2