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Linzertorte
1 h active | 1 h 40 m total
Nutrition facts per serving:
  • Energy in kcal about 441
  • Fat about 26g
  • Carbohydrates about 42g
  • Protein about 8g
This is needed
This is needed for 12 pieces
Egg mixture
  • 200 g butter, soft
  • 200 g icing sugar
  • 1 pinch salt
  • 2 eggs
  • 1 organic lemon, use grated zest
Dough
  • 200 g ground almonds
  • 200 g white flour
  • 0.25 tsp cinnamon
  • 0.5 tsp bourbon vanilla powder
  • 1 pinch ground cloves
To shape
  • 5 tbsp white flour
  • 300 g raspberry jam
  • 1 eggs, beaten
  • 20 g flaked almonds
Tools
  • One springform pan (approx. 26 cm in diameter), base lined with baking paper, sides greased
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And that's how it's done
And that's how it's done
Egg mixture
Place the butter in a bowl, whisk in the icing sugar and salt. Add the eggs and continue to beat until the mixture becomes lighter in colour. Stir in the lemon zest.
Dough
Combine the almonds, flour, vanilla, cinnamon and ground cloves, stir into the egg mixture. Transfer 3/4 of the dough to the prepared tin and smooth down.
To shape
Stir the jam until smooth, spread over the dough base leaving a gap of approx. 2 cm all the way around. Mix the remaining dough with the flour, knead briefly, roll out between a cut-open plastic bag to a thickness of approx. 4 mm, chill for approx. 15 mins. Cut the dough into approx. 1 cm strips using a knife or pastry wheel, place on top of the jam in a lattice-work pattern, press down gently around the edges. Brush the dough with a little egg, sprinkle the flaked almonds over the edges of the dough.
To bake
Approx. 40 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove the tin frame, slide the Linzertorte onto a cooling rack and leave to cool.