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 ts 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.
Yields
6 Servings