Linzer Torte

The oldest version of the Linzer Torte recipe comes from a cookbook that is over 350 years old. Even at this early date, the cookbook already included four different recipes for theLinzer Torte - more proof for how popular and widely known the cake was already in the Baroque period. This is a recipe for the "Original Linzertorte".

Ingredients:
150 g butter
250 g flour
150 g powdered sugar
100 g roasted hazelnuts
1 egg
spices (vanilla, lemon, cinnamon, powdered cloves)
10 g baking powder
300 g red current jam

How to make it:
Knead the butter and sugar together. Knead in the flour sifted together with the baking powder, add nuts, egg and spices. Chill the dough for some time, then take it out of the refrigerator and divide it into quarters. Roll out three quarters of the dough to a thickness of about 1,5 cm (for a 22 cm baking pan), cover it with red current jam. Shape the remaining dough into strips and lay them on top of the jam as a grid and around the edge. Daub with egg, sprinkle sliced almonds around the edge.

Bake for 40-45 minutes at about 190°C.

Guten Appetit!

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