Julia Altshuler schrieb :

Thanks so much! It's been a while since I tried linzer torte again, and this
is the inspiration I've needed.

You're welcome !
That's as close to the version from 1719 as you'll get.
(It was invented earlier, but first written down in 1719).

I forgot to mention : Cut the wafer paper so that a thin edge of the dough
stays free of it (to press the outer dough roll onto).

Plus : If you substitute the cassis jam with a sweeter jam (like apricot),
use less powdered sugar .

(For others who might have to look it up as I did, wafer paper is also called
rice paper or ostia. It is starch based and edible.)

Just make sure that you get the thin one. There's a thicker version for
decorative baking.

Cheers,

Michael Kuettner




Michael Kuettner wrote:

Linzertorte

The dough :

300 grams flour
300 g finely grate walnuts or almonds
300 g butter
220 g sugar
1 egg
1 egg yolk
1 teaspoon powdered cloves
1 teaspoon powdered cinnamon
grated skin and juice of half a lemon

--------------------------------------

40 g almond shavings (roughly grated)
powdered sugar, mixed with vanilla
1 white wafer paper
cassis jam

Mix flour and butter well.
Now add the rest of the ingredients
and form a smooth dough quickly.
Let it rest in a cool place for half an hour.
Now press two thirds of the dough in a
(spring)form.
Put the wafer paper on top of the dough.
Spread the jam on the wafer paper, but let in
finger-thick edge free of jam.
With the rest of the dough,form a roll around the
cake and the lattice.
Dab the lattice with egg yolk.
Sprinkle with almond shavings.
Bake roughly 50 minutes at low heat, until brown.
Take from oven, let it cool and sprinkle with powdered
sugar/vanilla mix.