This was a good linzer torte recipe. I didn't think the dough was very hard to work with; I think it depends on how finely you grind your almonds. I blanched whole almonds and ground them a handful at a time in a blender. When I filled the blender past the top part of the blade, I got larger pieces of almonds. This technique also seemed to work better with perfectly dry (after blanching and peeling) almonds. As another reviewer suggested, rolling out the dough between two pieces of plastic wrap worked really well, too. I made a small tart and about eight filled cookies with this recipe. The tart took longer than 40 minutes to bake; 50 minutes with an egg wash was more like it, but it came out really well. A note about the jam: go ahead and spread it almost to the edge; it doesn't "spread out" like I thought it might during baking. Overall, these cookies were a lot of work, but for me that is part of the fun.
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