Linzer Torte Recipe is a holiday classic in the Austrian, Hungarian, Swiss, German, and Tirolean traditions, often eaten at Christmas. Linzer Torte is often made like small tarts or cookies in North American bakeries.

Ingredients:

Shortcrust

225 g of room temperature butter

250 g granulated sugar

2 eggs (size M)

125 g sifted flour

125 g sifted cornstarch

10 g baking powder

125 g ground hazelnuts

125 g ground almonds

½ teaspoon cinnamon

½ teaspoon lemon zest

1 tablespoon cocoa powder

1 pinch salt

also

Flour for editing

250g red jam

(such as raspberry jam)

Butter for greasing

Method:

1. From the specified ingredients in the baking school in detail described short pastry dough. Roll the dough into forms a ball, wrap in plastic wrap and at least 2 hours put cold. The best way to prepare the dough the day before.

2. Preheat the oven to 180 ° F. Top and bottom heat. The Dish with butter. Two thirds of the dough and put the rest of parting cold again. The rest of the dough on the buttered springform pan bottom with a rolling pin roll out appropriately, remove supernatant remains. The jam in a small bowl, stir until smooth and the rolled dough deleted.

3. The rest of the dough from the refrigerator and the any remaining dough residues on a lightly floured work surface Roll out thinly with a rolling pin. With a pastry cutter about 20 strands of 1.5 cm width of cut.

4. Half of the strands at a distance of 3 cm hang, turn the baking pan 45 and the Rest hang up so that a diamond pattern is formed. The protruding Cut off pieces of dough.

5. Fold With the springform rim, the dough residues roll into a cord, put in a circle in the shape and press down with a fork. Bake in preheated oven on the grate Bake on middle rack for 50 minutes. Then first let stand on wire rack slightly, remove from the tin and let cool completely.