Baden Linzer Torte

Ingredients for 4 servings:

• 500 g butter
• 500 g almond(s), coarsely ground
• 350 g sugar
• 500 g flour
• 150 g candied lemon
• 150 g chocolate, coarsely grated, semi-sweet (block chocolate)
• 1 tsp cinnamon
• ¼ tsp clove powder
• 1 pinch of salt
• 4 eggs
• 1 tbsp cherry brandy
• 3 jars of jam (raspberry jam)

Instructions

Working time approx. 30 minutes; Rest period approx. 2 days; Total time approx. 2 days 30 minutes

old family recipe

Heat the butter and chop the candied lemon peel. Whisk the eggs with the kirsch. Mix the flour, sugar, salt, cinnamon, and cloves well, then knead in the melted butter. Add the almonds, chocolate, and candied lemon peel. Slowly pour in the egg-kirsch mixture and knead everything into a smooth dough. Let it rest in the refrigerator for at least 48 hours. This dough is enough for three cakes, which will be baked one after the other in a 28 cm springform pan. Divide the dough into three portions, take three-quarters of each portion, and roll out into a round about 1 cm thick. Place in the springform pan, forming a 2-3 cm high rim. Spread with raspberry jam, no more than 1/2 cm thick. Use the remaining quarter of the dough to either place a rack on top or, for Christmas, decorate with Christmas-themed cookies. Bake in a preheated oven at 160°C for a maximum of 30 minutes. Repeat with the remaining two portions of dough. After cooling completely, wrap the Linzer tortes in aluminum foil and let them rest for a week. They’ll keep for several weeks in a cool place.