Linzer Torte

1. 1

   Cream the butter, sugar and eggs together.

2. 2

   Add the flour, lemon rind and the nuts.

3. 3

   Knead for thirty minutes.

4. 4

   Break off three-quarters of the dough and roll into a round about nine inches across and one inch high.

5. 5

   Take a plate which is about eight inches across and press into the round until

6. 6

   you have an indentation of about half an inch.

7. 7

   Put the pastry in a flan tin, and spread it evenly with the jam.

8. 8

   Roll out the remaining pastry thinly, and cut into strips.

9. 9

   Weave the strips of pastry across the top to form a lattice.

10. 10

    Bake in a medium oven for one hour.

No additional tips available.