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Name: Fig and Orange Linzer Torte
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1/4 c Honey; 1/4 ts Cinnamon; 1 Egg yolk; 1 ts Baking Powder; 1/2 ts Cloves; 1 1/2 c Walnut pieces; finely ground; 1/2 c Orange juice; 1 1/2 c Flour; 1/2 ts Cinnamon; 1 Egg; 1 ts Grated orange zest; 2 c Dried figs; 1/2 ts Nutmeg; 2/3 c Sugar; 1 1/2 Butter

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INGREDIENTS

1/4 c Honey
1/4 ts Cinnamon
1 Egg yolk
1 ts Baking Powder
WALNUT LINZER DOUGH
GARNISH
1/2 ts Cloves
1 1/2 c Walnut pieces; finely ground
1/2 c Orange juice
1 1/2 c Flour
1/2 ts Cinnamon
FIG FILLING
1 Egg
1 ts Grated orange zest
2 c Dried figs
1/2 ts Nutmeg
2/3 c Sugar
1 1/2 Butter

Servings

INSTRUCTIONS

Lightly butter a 10 by 2-inch deep layer pan. For the filling, stem and dice the figs and combine with remaining ingredients in a nonreactive saucepan. Bring to a simmer and cook over low heat, stirring occasionally, until figs are soft and mixture is thickened. Stir often as the filling thickens to avoid scorching. Cool and puree in the food processor. Set a rack in the middle level of the oven and preheat to 350 degrees. For the dough, combine dry ingredients in a mixing bowl. Rub in butter evenly, making sure mixture does not become pasty. Whisk egg, yolk and orange zest and stir in, continuing to stir until a soft dough forms. Spread 2/3 the Linzer dough in the bottom of the prepared pan. Evenly spread the filling on the dough, keeping it about 1/2-inch from the edge. Place the remaining dough in a pastry bag fitted with a 1/2-inch plain tube. Pipe 4 lines of the dough, spaced equidistant from each other, over the filling. Pipe 4 more lines diagonal to the first ones. With the remaining dough, pipe a series of small spheres around the edge. Bake the Linzer Torte for 45 minutes, until the center is firm when gently pressed with a fingertip. Cool in the pan on a rack. Unmold and dust lightly with confectioners sugar immediately before serving. Yield: 10 servings Recipe by: Cooking Live Show #CL8978 Posted to MC-Recipe Digest V1 #845 by "Angele and Jon Freeman" on Oct 14, 1997

NOTES

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Fig and Orange Linzer Torte

1/4 c Honey
1/4 ts Cinnamon
1 Egg yolk
1 ts Baking Powder
 WALNUT LINZER DOUGH
 GARNISH
1/2 ts Cloves
1 1/2 c Walnut pieces; finely ground
1/2 c Orange juice
1 1/2 c Flour
1/2 ts Cinnamon
 FIG FILLING
1 Egg
1 ts Grated orange zest
2 c Dried figs
1/2 ts Nutmeg
2/3 c Sugar
1 1/2 Butter

Lightly butter a 10 by 2-inch deep layer pan.    For the filling, stem and dice the figs and combine with remaining  ingredients in a nonreactive saucepan. Bring to a simmer and cook over low  heat, stirring occasionally, until figs are soft and mixture is thickened.  Stir often as the filling thickens to avoid scorching. Cool and puree in  the food processor.    Set a rack in the middle level of the oven and preheat to 350 degrees.    For the dough, combine dry ingredients in a mixing bowl. Rub in butter  evenly, making sure mixture does not become pasty. Whisk egg, yolk and  orange zest and stir in, continuing to stir until a soft dough forms.    Spread 2/3 the Linzer dough in the bottom of the prepared pan. Evenly  spread the filling on the dough, keeping it about 1/2-inch from the edge.  Place the remaining dough in a pastry bag fitted with a 1/2-inch plain  tube. Pipe 4 lines of the dough, spaced equidistant from each other, over  the filling. Pipe 4 more lines diagonal to the first ones. With the  remaining dough, pipe a series of small spheres around the edge.    Bake the Linzer Torte for 45 minutes, until the center is firm when gently  pressed with a fingertip. Cool in the pan on a rack. Unmold and dust  lightly with confectioners sugar immediately before serving.    Yield: 10 servings    Recipe by: Cooking Live Show #CL8978    Posted to MC-Recipe Digest V1 #845 by "Angele and Jon Freeman"  <jfreeman@netusa1.net> on Oct 14, 1997

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Nutrition

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Serving Size: 1 Serving (1569g)
Recipe Makes: 1 Servings

Calories: 5878
Calories from Fat: 2612 (44%)

Amt Per Serving		% DV

	Total Fat 290.2g	387 %
	Saturated Fat 178.4g	892 %
	Monounsaturated Fat 75.9g
	Polyunsanturated Fat 13.7g
Cholesterol 1150.1mg		354 %
Sodium 2432.4mg		84 %
Potassium 2740.1mg		72 %
Total Carbohydrate 818.4g		241 %
	Dietary Fiber 38.2g	153 %
	Sugars, other 780.2g
Protein 46.2g		66 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 5878

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