- 2 cups all-purpose flour
- 2 cups finely ground almonds
- 1 1/4 cups white sugar
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1 1/8 cups unsalted butter
- 2 egg yolks
- 6 tablespoons red currant jam
- 2 egg yolks, lightly beaten
- Place flour, ground almonds, sugar, baking powder, cinnamon, and cloves on a clean work surface. Add butter and 2 egg yolks; knead quickly to form a smooth dough. Wrap dough in plastic wrap and refrigerate for 1 hour.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch springform pan with remaining 1 tablespoon butter.
- Press 2/3 of the dough evenly in the pan so that the entire bottom is covered. Spread red currant jam on top. Divide remaining dough into several pieces and roll into 1/3-inch strands between your fingertips. Arrange the strips over the jam in a neat lattice pattern. Place the last strip along the sides of the pan to form a rim.
- Brush the lattice and rim with remaining 2 beaten egg yolks, taking care not to splash onto the jam.
- Bake in the preheated oven until golden brown, about 45 minutes. Watch carefully towards the end of the baking time to make sure the torte does not turn too dark. Let cool and remove gently from the pan. Store for at least 3 days in a cool place before serving.
07/22/2019
recipepes.com
austrian linzer torte, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
