Cranberry-Walnut Linzer Torte

Ingredients

• 2 cups fresh cranberries
• 1 cup sugar
• ½ cup apple juice
• 1 teaspoon cinnamon
• ¼ teaspoon ground cloves
• 1 cup finely ground walnuts
• 1 ¼ cups flour
• 2 tablespoons cocoa
• ½ teaspoon salt
• 1 stick butter, chilled and in small pieces
• 1 egg yolk beaten with 1 tablespoon cold water
• Confectioners’ sugar

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    531 calories; 29 grams fat; 11 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 10 grams polyunsaturated fat; 65 grams carbohydrates; 4 grams dietary fiber; 38 grams sugars; 6 grams protein; 68 milligrams cholesterol; 200 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Preparation

1. Combine the cranberries, three-fourths cup sugar, apple juice, one-half teaspoon cinnamon and cloves in a heavy saucepan. Bring to a simmer and cook over medium heat about 15 minutes, until the mixture becomes thick like a jam. Remove from heat and set aside.
2. Preheat oven to 425 degrees.
3. Combine the walnuts, flour, cocoa, remaining one-fourth cup sugar, salt and remaining one-half teaspoon cinnamon in a bowl or a food processor. Add the butter, cut it in by hand or pulse it briefly in the food processor. Add the egg and water, mixing lightly to form a dough or, in a food processor, add the egg and water through the feed tube with the processor running.
4. Gather the dough together and divide it into two parts, one slightly larger than the other. Pat the larger part into a flattened circle and transfer it to an 8- or 9-inch round cake pan with a removable bottom. Pat the dough evenly into the pan to cover the bottoms and sides up to about one-and-a-half inches high. Spread the cranberry jam into the pastry shell.
5. Roll or pat the remaining dough into a rectangle about 8 by 5 inches. Slice it into about eight strips one-half-inch wide and arrange them over the cranberry filling in a lattice pattern, pressing the ends of the strips into the rim of the dough. Press a pattern into the rim of the dough with the tines of a fork.
6. Bake for 20 minutes, reduce heat to 350 degrees and bake about 25 minutes longer, until the dough is lightly browned and the filling is bubbly.
7. Allow to cool, then dust with sifted confectioners’ sugar before serving.