Linzer Torte
Ingredients
- For the dough
- 200 grams Pastry flour
- 200 grams butter
- 100 grams powdered sugar
- 100 grams ground almonds
- 1 egg
- ¼ tsp ground cloves
- ½ tsp ground cinnamon
- 1 tsp finely grated Lemon peel
- 1 Tbsp fresh lemon juice
- For the filling and garnish
- 250 grams currant or Raspberry jam
- pickled rowan berry (or cherries)
Preparation steps
For the dough: Cut the butter into the flour to create a light crumb. Add the almonds and knead briefly, then add the powdered sugar, clove, cinnamon, lemon zest, and lemon juice and knead briefly into a smooth dough. Wrap the dough in plastic wrap and refrigerate for 1 hour.
For the filling: Press 2/3 of the dough into the springform pan and spread the jam, stopping 1 cm from the edge. Roll out the rest of the dough, cut to size and shape, and lay it over the top of the jam layer. Press well.
Beat the egg with a splash of water and brush over the dough. Bake on the middle rack of a preheated oven (175°C or approximately 350°F) for about 50 minutes. Release the torte from the pan and cool. To serve, top with the berries or cherries and cut into slices.
