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Cranberry Linzer Torte





Yields
Makes 10 to 12 servings

Notes: Up to 1 day ahead, bake and cool torte, then wrap airtight and hold at room temperature.

 3 cups (12-oz. package) fresh or thawed frozen cranberries
 1 cup sugar
 1 tablespoon grated orange peel
  Linzer crust
Step 1
1

Sort cranberries and discard any soft or decayed fruit. Rinse berries.

Step 2
2

In a 2- to 2 1/2-quart pan over high heat, stir cranberries, 1/4 cup water, sugar, and orange peel until boiling. Continue to stir often until mixture has the consistency of soft jam, about 4 minutes. Let cool about 15 minutes, stirring occasionally.

Step 3
3

Pour cranberry mixture into crust. Break reserved dough into almond-size lumps and scatter over filling.

Step 4
4

Bake on the lowest rack in a 350° oven until crust is richly browned at edges, about 1 hour. Serve cool.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories412
% Daily Value *
Total Fat 22g29%

Saturated Fat 10g50%
Cholesterol 77mg26%
Sodium 160mg7%
Total Carbohydrate 52g19%

Dietary Fiber 2.8g10%
Protein 4.6g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.