Other recipes from OPERA LOVER'S COOKBOOK		Linzertorte Music Bars from Opera Lover's Cookbook Serves 10 to 12, Makes 18 bars Mozart's birthplace, Austria, is renowned for its desserts, so it is only fitting to honor the Maestro with an updated Austrian classic-Linzertorte. Originally created in the late 1600s in Linz, Austria, is impressive yet easy to make. The rich nutty dough comes together quickly in the food processor and the jam filling is store-bought. Instead of the traditional tart pan, I use a rectangular baking pan and then cut the linzertorte into small individual sized squares, which is better suited for a buffet. Instead of the usual lattice top crust, try small cookie cutter shapes as a topping. Cookie cutters come in music notes or instrument shapes; an amusing choice that hits the perfect note for a Mozart dessert party. 3/4 cup almonds 3/4 cup hazelnuts 1/4 cup sugar plus more as needed 1 teaspoon vanilla extract 1 teaspoon salt 1/2 teaspoon cinnamon 1/4 teaspoon ground allspice 1/4 teaspoon ground cloves zest of 1 lemon 3/4 cup all-purpose flour 3 large eggs 3/4 cup, 1 1/2 sticks, unsalted butter, cut into chunks 1 cup best quality raspberry or red currant preserves Confectioners' sugar, optional In a food processor combine the almonds and hazelnuts and process until finely ground. Heat the ground nuts in a dry skillet over medium heat until lightly toasted. Allow to cool, and return them to the processor. Add the sugar, vanilla, salt, cinnamon, allspice cloves and zest and pulse until well combined. Slowly add the flour pulsing until incorporated. Add 2 of the eggs and the butter pulsing until well combined. Beat the remaining egg in a bowl and reserve. The dough will be crumbly. Refrigerate the dough, covered with plastic, for at least 4 hours or place in the freezer for 1 hour, until very firm. Preheat the oven to 350 degrees. Lightly butter a 10-inch square baking pan. Press 3/4 of the dough onto the prepared pan. Spread evenly with the jam extending the jam to the edges of the pan. Press the remaining dough 1/8 inch thick on a lightly floured surface and using an assortment of small sized cookie cutters cut out as many topping shapes as possible. Re-roll scraps and cut out more symbols. Arrange the topping shapes in about 18 2-inch serving sized clusters over the jam and carefully brush them with egg. Sprinkle the shapes with granulated sugar and bake for about 35 minutes, or until light golden. Cool in pan on a rack and cut into about 18 sections. Top with confectioners' sugar, if using.
	©2006 Francine Segan. All rights reserved.