Linzer Torte

Ingredients for 1 servings:

• 100 g flour
• 125 g breadcrumbs
• 75 g hazelnuts, ground
• 100 g sugar
• 1 tsp cinnamon
• 1 pinch of salt
• 150 g butter, cold
• 1 egg white
• 1 organic lemon(s), zest
• Flour for dusting
• 350 g raspberry jam
• 1 egg yolk for brushing
• n. B. Powdered sugar for sprinkling

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

First, mix together the dry ingredients (flour, breadcrumbs, ground hazelnuts, sugar, cinnamon, and salt). Then quickly knead in the cold butter and one egg white. Then mix in the lemon zest. Wrap the finished dough in cling film and chill in the refrigerator for about an hour. After the chilling time, dust 3/4 of the dough with a little flour and roll it out. Now preheat the oven to 180°C (top/bottom heat). Place the rolled-out dough in a baking pan (greased if necessary). Raise the edges by about 1.5 cm. Now stir the jam until smooth and spread it over the dough. Roll out the remaining dough and cut into long strips. Arrange these strips on the dough like a lattice (you can also cut out patterns with cookie cutters if desired). Brush the lattice with the beaten egg yolk. Now bake for about 30 minutes. Remove from the pan and sprinkle with powdered sugar if desired.