Try this: the Von Trapp family linzertorte

Yup, I admit it. I can't stand "The Sound of Music." (I know...bucking the stereotype and all.) But despite my disregard for "My Favorite Things" and a gaggle of stern nuns with hearts of gold, I would have to admit that the Von Trapp family sure know how to make a tasty dessert. This past winter, we visited Stowe, VT, twice (for skiing), and during both visits, we stopped by the Trapp Family Lodge, the American homestead of the warbling brood. During our first visit, we stopped by the bakery on the property and picked up a delicious apple struedel. The second time we visited, we did a quick tour of the resort and gift shop and we purchased a postcard that featured the recipe for the linzertorte they sell in the bakery.

We've got family visiting this weekend and thought a delicious linzertorte would be a great finale to our giant casserole dish filled with homemade choucroute that we're serving for dinner tomorrow night. (Peter spent the afternoon pulling together this famous Alsacian dish featuring sauerkraut with sausages, ham hocks, frankfurters, aromatic vegetables, juniper berries, potatoes, and other sultry ingredients.)

Anyway, I thought I'd share the recipe for the linzertorte with you. Strangely, the postcard calls it "Marshall's World Famous Linzertorte" with no reference to Maria, Louisa, Friedrich, Kurt, Doc, Sleepy, Sneezy or any other character from the movie. But I really don't care -- the torte sure does smell great, and I'm expecting rave reviews when we serve it Thursday night.

Note: this recipe makes TWO tortes.

1 1/2 cups granulated sugar

3/4 pound butter (softened)

1 egg

1 1/2 cups ground walnuts

3 rounded cups of all-purpose flour

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ground cloves

1/4 teaspoon salt

1/4 cup sliced almonds

3/4 cup each of currant jelly and raspberry jam

1. In a large bowl, cream butter and sugar. Add egg, ground walnuts, flour, and spices. Work into dough.
2. Divide dough into quarters.
3. Press one of the quarters into the bottom of a greased and floured 8 inch pan (we used one of those cheesecake forms with the removable sides)
4. Using another quarter, roll the dough flat and cut into 1/2 inch strips. Use a few to line the sides of the pan (you don't need to go very high -- just a nice little edge).
5. Mix the jelly and jam and spoon half into the crust and spread evenly.
6. Use the remaining strips and place on top of the torte in a weaving design. Sprinkle top with 1/8 cup of the almonds
7. Bake at 375 degrees for about 30 minutes, until golden brown and the jam mixture is bubbling.
8. Remove from the oven, let cool, and remove from the pan.
9. Just before serving, dust with powdered sugar.
10. Repeat above steps using the other two quarters of dough, remaining jam mixture, and almonds.