Hundreds of books about food and drink line the shelves of Omnivore Books in San Francisco's Noe Valley neighborhood. I could spend an entire day in there, drooling over photos, fantasizing about restaurants and bakeries I want to visit, mentally marking all the recipes I want to make. There are vintage cookbooks with torn spines and retro covers, cookbooks in foreign languages, and cookbooks signed by chefs and bloggers.
I went to Omnivore without a particular book in mind, but knew I wanted to purchase one as a souvenir. I asked an employee for a recommendation and she suggested Sinfully Easy Delicious Desserts by Alice Medrich. Medrich, author of the highly acclaimed Chewy Gooey Crispy Crunchy, filled this book with quick, effortlessly elegant recipes. After flipping through the first few pages, I knew this was the perfect book for me: a girl who loves to bake refined desserts but doesn't have time to spend hours poring over the kitchen counter.
Every item in this book appealed to me, but I chose two cold-weather options to bring to my family's Thanksgiving celebration. One of them was this Linzer Blitz Torte made with a buttery, almond crust, layered with raspberry preserves, and spiced with fragrant ground cloves and cinnamon. This torte was easy to put together, delicious, and beautiful- one of the best baked goods I have ever made. You could replace the raspberry preserves with apricot, lemon, or fig jam; the dough would complement whichever fruit you prefer. I received rave reviews from everyone who tried it, and am thrilled that my pursuit for a go-to recipe source is over. If you are a Northern California native or in SF for a few days, definitely stop by at Omnivore Books. It is a quaint, charming shop chock full of wonderful foodie finds.
Recipe courtesy of Sinfully Easy Delicious Desserts
3/4 cup whole raw almonds or hazelnuts, or a combination
1 cup all-purpose flour
3/4 cup granulated sugar
1/4 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground cloves
11 tblsp unsalted butter, cut into chunks and slightly softened
1 large egg yolk
Grated zest of 1/2 lemon
Grated zest of 1/2 orange
1/4 tsp pure almond extract
2/3 cup raspberry or blackberry preserves
1. Combine the almonds, flour, granulated sugar, salt, cinnamon, and cloves in the food processor and pulse until the almonds are finely ground. Add the butter, egg yolk, grated lemon and orange zests, and almond extract and process until the dough comes together. Scrape the butter from the bottom of the processor to help distribute evenly.
2. Measure 1/4 cup of the dough and shape it into a ball. Wrap it in plastic wrap and refrigerate it. Grease the sides of a 9 x 2" cake pan and line the bottom with parchment paper. Press the remaining dough evenly over the bottom of the pan. Cover with plastic wrap and refrigerate for at least one hour.
3. To bake the torte, preheat the oven to 350 degrees F. Spread the preserves evenly over the dough, leaving a scant 1/2-inch border all around. Using the largest holes of a grater, grate the chilled reserved dough over the jam (or cut the dough into matchsticks and scatter them over the jam).
4. Bake for 30-35 minutes, until the top is golden brown. Tent the torte loosely with foil and bake for 10-15 minutes longer, until it is a deep golden brown.
5. Cool the torte in the pan on a rack for 10 minutes. Run a thin knife around the sides to release the torte. Let it cool completely. Invert the torte onto a plate and serve sprinkled with powdered sugar, if desired.
Omnivore Books On Food
3885 Cesar Chavez St.
San Francisco, CA 94131
(415) 282 4712
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Monday-Saturday, 11 a.m. - 6 p.m.
Sunday, 12 - 5 p.m.