LINZER TORTE Add European flare to your menu with an Austrian dessert that showcases tender almond pastry filled with raspberry and apricot preserves. 1 3/4 cups all-purpose flour 1 cup slivered almonds, finely ground 1/2 cup extra-fine granulated sugar 1 tablespoon finely shredded lemon peel 1/4 teaspoon salt 1/8 teaspoon ground cloves 1/8 teaspoon ground cinnamon 1 cup unsalted butter (no substitute), softened 2 egg yolks 2 teaspoons vanilla 3/4 cup raspberry preserves 3/4 cup apricot preserves 1 egg yolk 1 tablespoon whipping cream Sifted powdered sugar (optional)

Stir together flour, almonds, granulated sugar, lemon peel, salt, cloves, and cinnamon in a large mixing bowl. Using a wooden spoon, beat in butter, egg yolks, and vanilla. Place a large piece of plastic wrap on a cookie sheet; place dough on the plastic wrap. Pat into a 10 x 6-inch rectangle. Wrap in the plastic wrap; chill 1 1/2 hours.

Combine raspberry and apricot preserves in a small mixing bowl; set aside.
Slice off about three-fourths of the dough crosswise; cover and chill remaining dough. Cut dough crosswise into 3/8-inch-thick strips. Arrange strips around bottom and sides of a 10-inch springform pan. Press with fingers to form an even crust over bottom and 1 inch up the sides of the pan. Spread preserve mixture evenly into crust.

Place remaining one-fourth of dough on a floured surface. With floured rolling pin, roll to a 10x6-inch rectangle. Using a floured pastry wheel, cut the dough into strips that are 10 inches long and 1/2 inch wide. Carefully lay six of the strips at even intervals across the top of the filled torte. Give the pan a quarter turn and lay remaining strips on top, forming a diamond pattern. Press ends of strips into rim of bottom crust, trimming ends as necessary. Crimp top edge of crust with tines of a fork.

Combine egg yolk and whipping cream; brush pastry strips and edge of torte with egg yolk mixture. Chill 20 minutes. Meanwhile, preheat oven to 350°F.
Bake torte in the preheated oven for 45 to 50 minutes or until lightly browned. Cool on wire rack for 1 hour; loosen sides. Cover and chill up to 24 hours. Let stand at room temperature for 2 hours before serving. If desired, sprinkle with powdered sugar.

Makes 16 servings.

1 Serving: Calories: 319, Fat: 17g (Saturated: 8g), Cholesterol: 74mg, Sodium: 50mg, Carbohydrate: 38g, Protein: 4g.

[Better Homes and Gardens Special Interest Publications, Simply Perfect Desserts]