Linzer crumble corners

Ingredients for 1 servings:

• 200 g ladyfingers
• 300 g butter
• 150 g sugar
• 2 eggs
• 2 egg yolks
• 20 ml cherry brandy
• 300 g nuts, ground
• 200 g flour
• 1 tsp baking powder
• 1 pinch of salt
• 1 pinch of cloves
• 2 tsp cinnamon
• 200 g currant jelly
• 1 tbsp flour
• 30 g nuts, roughly chopped

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

delicious variation of the classic Linzer Torte – not only for Christmas time

Preheat oven to 175°C (top/bottom heat). Finely grind the ladyfingers. Cream butter, sugar, eggs, egg yolks, and kirsch until fluffy. Mix the ground ladyfingers with the flour, baking powder, ground nuts, and all the spices, and fold in. Take about 2 large tablespoons of the dough and set aside. Place a baking frame on a baking sheet lined with baking paper and spread the dough evenly inside. The frame should be about 25 x 30 cm. Now, combine the reserved dough with a tablespoon of flour and the roughly chopped nuts to make crumbles. Spread the blackcurrant jelly evenly over the dough and distribute the crumbles evenly over the dough. Bake in the preheated oven for 30-40 minutes, let cool completely, and then cut into small wedges. The wedges will keep in a covered container for several weeks.