Cookbook author Judy Zeidler has developed a Purim linzer
torte filled with prune jam (lekvar) which she serves with
2 cups finely ground almonds
3/4 cup sugar
1/4 teaspoon cinnamon
1 cup (2 sticks) butter or margarine, cut in small pieces
2 egg yolks
1/2 teaspoon almond extract
1 (17-ounce) jar lekvar (prune jam)
1 egg white, slightly beaten
Blend 1 cup flour, almonds, 1/2 cup sugar, cinnamon and
butter with electric mixer until fine crumbs form. Add egg
yolks and almond extract and mix well. Place on pastry board
and knead, adding additional flour as needed, until no longer
Flour hands and fingertips and press 2/3 dough over bottom
and up sides of ungreased 11-inch tart pan with scalloped
edges and removable bottom. Spread evenly with lekvar.
Pipe remaining dough from pastry bag fitted with 1/8- to
1/4-inch tip across filling in 10 to 12 alternating strips
1 inch apart in lattice design. Or alternately transfer
remaining dough to floured board and knead into ball. Chill
30 minutes for easier handling. Pinch off 10 to 12 egg-size
pieces of dough and roll between well-floured palms to make
strips about 1/4 inch in diameter and 8 to 11 inches long.
Place rolled strips on floured baking sheet and chill until
firm, about 30 minutes.
Lightly press ends of dough strips to pastry edge to seal.
Brush with egg white and sprinkle with remaining 1/4 cup
Bake at 325 degrees on lower rack of oven until golden brown,
about 1 hour. Place on rack and cool before removing ring.
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