KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds
Yield: 2 9-inch round tortes, 2 8-inch square tortes, 1 9×13-inch or 1 11- to 12-inch round torte. The round shape is traditional, and served in wedges. (8 wedges from each 9-inch round). The square shape can be cut into bar cookies (16 from each 8-inch square or 32 from a 9×13 rectangle).
Base and lattice
4 1/2 cups (1 pound or 455 grams) shelled walnuts
3 cups (375 grams) all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves (I halved this, using only 1/4 teaspoon)
1/4 to 1/2 teaspoon table salt (Heatter says 1/4, I really prefer this with 1/2)
2 1/2 sticks (10 ounces or 285 grams) cold, unsalted butter, cut into chunks
1 2/3 cup (330 grams) granulated sugar
1 egg plus 1 egg yolk
Finely grated zest of 1 lemon
Filling
1/4 cup (about 20 to 25 grams) fine, dry breadcrumbs
2 cups (about 575 grams) seedless raspberry jam
To finish
1 egg yolk
1 teaspoon water
2/3 to 1 cup (75 to 115 grams) to slivered almonds (julienne-shaped pieces) (optional)
|
1st Keep
 spraut
|
Comments