Passover Linzer Torte recipe

Pareve margarine is made from water, oil and flavorings (not dairy products).

Ingredients

• 1/2 cup (120 ml) matzo cake meal
• 1/2 cup (120 ml) potato starch
• 1 cup (240 ml) pareve margarine or butter, cut into 1-inch (3 cm) pieces
• 1 cup (240 ml) ground unpeeled almonds
• 1/2 cup (120 ml) granulated sugar
• 1/2 teaspoon (2.5 ml) ground cinnamon or ( 1 teaspoon (5 ml) lemon rind)
• 2 eggs, separated
• 1/2 cup (120 ml) red raspberry jam

Method

1. Position the knife blade in the food processor bowl and add the cake meal and potato starch. Cover and pulse 3 or 4 times, or until blended.
2. Add the margarine to the cake meal mixture and pulse 7 or 8 times, or until blended. Add the almonds, sugar, cinnamon, and egg yolks and process until smooth.
3. Remove two-thirds of the dough (1 3/4 cups (420 ml)) and spread it on the bottom and 1 inch (3 cm) up the sides of an ungreased 9-inch (23 cm) springform pan, then top with the jam.
4. Divide the remaining dough into six equal portions. Shape each portion with your fingers into a ropelike cylinder and arrange on top of the jam in a lattice pattern, pressing each end into the dough at the edge of the pan.
5. Lightly beat the egg whites (at room temperature) and brush evenly over the dough.
6. Bake at 325 degrees F (165°C) for 45 minutes. Let cool slightly before removing the sides of the springform pan