Linzertorte

Summary

Ingredients

• 250 grams sugar
• 250 g mararine
• 250 g flour
• 1 teaspoon Baking powder
• 250 g nuts, round
• 1 egg (s)
• 1 tablespoon cocoa powder
• 1 tablespoon cinnamon powder
• 1 teaspoon clove powder
• 1 tablespoon schnapps
• 1 jar jam, raspberry

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Instructions

1. Mix the sugar, margarine, nuts, egg, cocoa, cinnamon, cloves and schnapps together well. Gradually add the flour and baking powder and make a batter. Shape the dough into a ball and let it rest briefly.
2. Grease the springform pan (28 cm diameter) well and press 2/3 of the dough into the mold. Create a small border here.
3. Spread the raspberry jam on the base in a thickness of approx. 2-3 mm.
4. Form a grid from the last 1/3 of the dough. Place the grid on the jam. Alternatively, you can use a cookie cutter to place dough motifs on the jam. Bake the Linzertorte at 175 ° C for approx. 40 minutes.

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