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Linzer Torte

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)14.1411
Energy (kCal)4796.9492
Carbohydrates (g)31.6532
Total fats (g)522.7014
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 325 F. | 2. Chop or crumble cold butter into flour. | 3. Add almonds. | 4. Mix sugar with the spices and egg yolks, add to flour mixture. | 5. Bring the dough together and knead until well blended. | 6. Place two-thirds of the dough into a 9 inch ungreased cake pan. | 7. with a removable bottom. | 8. Spread dough over the bottom and about 1 inch up the sides. | 9. Chill pan for an hour. | 10. Roll out remaining dough on lightly floured surface into a. | 11. rectangle 10x 5 inches and chill for 1 hour. | 12. Spread jam over bottom of pan. | 13. Cut 1/2 inch wide strips of the rolled out dough. | 14. Lift with a spatula and arrange lattice style over the jam. | 15. Fasten the ends around the rim of pan by pressing lightly. | 16. Brush with egg white and bake on the lower shelf of the oven for 1 hour and 15 minutes. | 17. Set pan on a rack and partly cool before removing the rim of the pan. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 1 cup unsalted chilled cut 1627.59 0.1362 1.9295 184.1197
    purpose flour 1 cup sifted - - - -
    almond 1 1/2 cups ground blanched 2890.68 0.0 0.0 327.0
    sugar 1/2 cup granulated 159.9 30.004 5.005 2.496
    clove 1/8 teaspoon ground 0.7192 0.172 0.0157 0.0341
    cinnamon 1/8 teaspoon - - - -
    egg yolk 2 109.48 1.2206 5.3924 9.0236
    raspberry jam 1/2 cup - - - -
    egg white 1/2 beaten 8.58 0.1204 1.7985 0.027999999999999997

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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