Russian 
Russian Information Network
Fruits Main dishes Mushrooms Soups & brothes Dairy Side dishes Potatoes
 About project
 Recipes
 Vegetarian dishes
 Children's dishes
 Exotic dishes
 Erotic meal
 Dietary cookery
 Quick & easy
 Holiday menu
 Microwave cooking
 Grilling & barbecuing
 Recipes from visitors

Mail system (Free 15Mb!)
 @boxmail.biz
 
[Registration]
Constructor
Free Hosting
Game server
Tests on-line

SBN
 Cuisines > German cuisine > Search results
Pistachio linzer torte
Ingredients:
1 1/2 cups flour
3/4 cup margarine
1/2 cup sugar
3/4 cup chopped shelled pistachios
1 teaspoon grated lemon peel
1/2 teaspoon ground cinnamon
1/4 teaspoon vanilla
1 recipe Apricot Filling
1 cup quartered dried apricot halves
1/4 cup raisins
1/2 cup water
1/3 cup cream sherry

Directions:
1.Blend flour and margarine with pastry blender until texture of cornmeal. Stir in sugar, pistachios, lemon peel, cinnamon and vanilla. Pat half of pistachio mixture into 9-inch tart pan with removable bottom. Spread Apricot Filling over pastry. Roll remaining pastry between 2 pieces of waxed paper; cut into 1/2-inch strips. Form lattice of strips over filling.*
2.Bake at 350 F for 45 to 50 minutes or until golden. Makes one (9-inch) tart.
Apricot Filling:
Combine apricots with raisins, water and cream sherry in a medium saucepan. Cook, covered, over medium heat for 15 to 20 minutes or until liquid is absorbed and fruit is very tender; stir occasionally to prevent sticking. Makes 1 cup.
*Lift pastry strips with spatula or long blade of knife.
 
rating: 46to discuss in forum * ? 
Russian cuisine 
Macrobiotic 
Beverages 
Etiquette & serving 
Horoscope 
Say cheese! 
Useful advice 
Culinary dictionary 
To send recipe 
Subscription 
Guest book 

Cuisines

Recipe search
Ingredient search
Advanced search
RIN.ru - Russian Information Network
Our button:
 
SBN

SBN
 
Copyright © RIN 2001-2003 * cookbook@rin.ru