Linzertorte Without Egg
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 g spelled flour (whole rain)
- 1 teaspoon, heaped tartar baking powder
- 1 pinch salt
- 1 pinch vanilla
- 2 pinches clove powder
- 2 teaspoons cinnamon
- 125 g hazelnuts, or almonds, round
- 125 g honey, (acacia honey)
- 125 g butter, (sweet cream butter) cold
- 4 tablespoon water
- 300 g jam, plum or currant jelly
Print Recipe
Pin Recipe Instructions
- Mix the freshly ground whole wheat flour with baking powder, vanilla, cloves, cinnamon and finely grated almonds. Add honey, cold, finely chopped sweet cream butter and water and knead everything into a smooth dough. Wrap in foil and let rest in the refrigerator for 1 hour.
- Line the bottom of a springform pan with 2/3 of the dough, press the edge up 1 cm and thread it off until smooth. Spread jam on top.
- Roll out the rest of the dough on the work surface and use the dough wheel to remove approx. 1 cm wide strips. Place the strips on top of the cake as a grid. Or: Cut out shapes, e.g. stars or flowers, and place on the jam.
- Bake at 180 - 200 ° on the middle rack for about 20 minutes. Let it steep for 2 days before cutting.
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