Linzer Torte

Ingredients for 1 servings:

• 1 lemon(s)
• 200 g flour
• 250 g hazelnuts, ground
• 200 g sugar
• 1 pinch of salt
• 2 packets of vanilla sugar
• 1 tsp cinnamon
• 2 egg yolks
• 1 egg(s)
• 250 g butter
• 200 g jam (raspberry or currant jam)
• 1 tbsp milk

Instructions

Working time approx. 35 minutes; Rest time approx. 2 days 12 hours; Total time approx. 2 days 12 hours 35 minutes

Wash the lemon in hot water and pat dry with a paper towel. Grate the zest and place it in a mixing bowl with the flour, ground hazelnuts, sugar, salt, vanilla sugar, cinnamon, egg, egg yolk, and butter. Knead everything together using the dough hook of a hand mixer. Shape the dough into a ball, wrap it in plastic wrap, and let it rest in the refrigerator for about 60 minutes. Preheat oven to 175°C (155°C fan-assisted oven). Knead the dough again. Roll out 2/3 of it on a floured work surface. Place it in a greased springform pan, creating a 2 cm high rim. Spread the jam evenly over the dough. Roll out the remaining dough on the work surface and cut into strips about 1 cm wide. Place the strips into a dough lattice on top of the jam. Whisk the remaining egg yolk with milk and carefully brush the lattice with it. Bake the Linzer Torte in the preheated oven for about 45 minutes. Allow to cool completely on a wire rack.