The Linzer Torte is the culinary emblem of the capital city of Upper Austria and it is quite easy to bake yourself.
250 g butter
250 g flour
125 g confectioners sugar
150 g ground hazelnuts (or almonds)
2 tbsp breadcrumbs
1 egg yolk
Generous quantity of cinnamon powder
A pinch of ground cloves
A pinch of salt
Grated lemon rind or lemon juice
Wafers for layering, as preferred
Egg for coating
Redcurrant jam for coating
Butter to coat the baking dish
sliced almonds, as preferred
How to make it:
Create a pile of flour on the work surface, slice the butter into cubes and rub between your fingers into the flour to create a light crumb. Flavor with the cinnamon, a pinch of ground cloves and a little salt, together with the lemon rind or lemon juice. Work quickly to form a smooth short pastry, shape into a ball, cover with saran wrap and set aside in a cool place for approx. 30 minutes.
Pre-heat the oven to 180 °C and grease a suitably-sized spring form cake form.
Now press a little over half of the dough onto the base of the form using your knuckles. Shape the remaining dough into several small rolls (for the lattice) and one thicker roll (for the edge). If preferred, cover the pastry base with wafers and coat with smoothly-stirred jam, leaving about 1 cm all round for the edge. Place the thicker roll into the tin as an edging, and press down gently. Use the thinner rolls to create a lattice. If preferred, sprinkle with sliced almonds.
Coat the lattice with the beaten egg and bake in the pre-heated oven for 50–60 minutes. Take out the torte, leave to cool, and ideally leave to stand for a day, wrapped in saran wrap.