Baden Linzertorte
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g flour
- 250 grams sugar
- 250 g almond (s), round or hazelnuts
- 0.5 teaspoon ½ cinnamon
- 1 pinch clove powder
- 250 g butter
- 2 egg (s)
- 250 g plum jam
Print Recipe
Pin Recipe Instructions
- Make a shortcrust pastry from flour, sugar, mixed almonds, cinnamon, clove powder, butter and 1 egg. Chill in the refrigerator for approx. 30 minutes.
- Brush a springform pan (28 cm) with butter. Line 2/3 of the dough, base and edge of the pan. Spread the plum jam on top.
- Roll out the remnants of the pastry, roll out narrow strips with the pastry wheel and lay them in a grid over the plum jam. Brush the grid with 1 beaten egg.
- Bake in the electric oven at 175 ° to 200 ° for approx. 40 minutes.
- The Linzertorte tastes best when it is 1 - 2 days old.
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