Linzer Torte

Ingredients for 1 servings:

• 200 g sugar
• 250 g almond(s), ground
• 200 g flour
• 1 tsp cocoa powder (heaped tsp)
• 1 tsp cinnamon
• 1 pinch of clove(s)
• 1 packet of vanilla sugar
• 1 egg(s)
• 2 cl cherry brandy
• 250 g butter
• 200 g jam (raspberry)
• 1 egg yolk
• Butter for the mold
• Breadcrumbs for the mold

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 35 minutes

can be baked well in advance

Grease a 26 cm springform pan with butter and sprinkle with breadcrumbs. Mix the sugar, almonds, flour, and dry spices. Place on a baking board and make a well in the center. Pour the egg and kirsch into the center. Spread the butter in small pieces around the edge. Quickly knead everything with cool hands into a dough, cover, and let it rest in the refrigerator for 1 hour. Roll out the dough, use 2/3 of it to line the bottom and sides of the springform pan, and cut strips from the remainder (best with a pastry wheel). Spread the jam over the pastry base, arrange the strips of dough on top in a lattice pattern, and brush with beaten egg yolk. Bake in a preheated oven at 170°C on the second rack from the bottom for 60 minutes.