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Linzer Torte

updated

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Ingredients for 1 servings:

  • 200 g flour
  • 200 g almond(s), ground
  • 200 g butter
  • 125 g powdered sugar
  • 2 eggs
  • ½ pack of baking powder
  • 1 packet of vanilla sugar
  • 1 tsp cocoa powder
  • 1 pinch of clove(s)
  • 1 tsp cinnamon
  • 1 pinch of salt
  • 1 jar jam, to taste
  • Powdered sugar, for dusting

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Beat the butter and eggs with a hand mixer. Combine the dry ingredients. Quickly knead the butter and egg mixture with the dry ingredients. Divide the dough into 2/3 and 1/3. Refrigerate the dough for 30 minutes. Line a 30cm baking pan with 2/3 of the dough and spread the jam on top. Form the 1/3 dough into a lattice and edge (must be done by hand; cannot be rolled out because the dough is very soft). Bake at 175 to 200°C (350 to 400°F) for approximately 30-45 minutes. Let cool and dust with powdered sugar.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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