A Little Bit of All Right

A little late this month for my Cake Slice Bakers' bake, but cake a little late is better than no cake at all!  We continue to bake from "World Class Cakes" by Roger Pizey.  This month I chose to bake a Linzer Torte. The recipe for the crust seemed a little unusual to me (3 hard boiled egg yolks, for example), so I opted for a simpler one.  I had a little trouble with the dough and believe it could have used substantially longer in the refrigerator before trying to roll out and shape.  The taste, however, was superb.  The main flavor of the torte is, of course, the filling.  I used a high quality raspberry jam.  I think if I had homemade on hand, I would definitely opt for that. This torte was a huge hit with my family, and I think it could easily be turned into cookie bars that would be perfect for a tea party or potluck. Linzer Torte 8 T butter, room temperature 2/3 C granulate sugar zest of 1 lemon 1 t vanilla 1 large egg 1 C almond flour 1 C all-pur