Linzertorte

submitted by ostwestwind

Title: Linzertorte
Categories: Cake, Austria
Yield: 1 Recipe

250 grams (8.8 oz.) Butter
250 grams (8.8 oz.) Sugar
3 Eggs
270 grams (9.5 oz.) Peeled and grated almonds
250 grams (8.8 oz.) Flour
1 1/2 teaspoon. Baking powder
1 Egg, whisked for brushing
1 1/2 teaspoon. Ground cinnamon
Grated lemon peel
100 grams (3.5 oz.) Red currant jam for spreading

Mix butter and sugar until foamy, add eggs, almonds, flour, baking powder,
cinnamon and lemon peel. Place two thirds of the dough in a buttered and
floured round pan (26 cm = 10 "). Place the remaining third of dough into a
pastry press and form a lattice. (Alternatively you can form the remaining
dough with flour to long rolls and form a lattice.) Brush with the whisked
egg and bake at 175 - 200 C (350 - 390 F) for 20 - 30 minutes. Remove
from pan and let cool, than spread the jam between the lattice.

You also can give a wafer on the unbaked dough, spread the jam and than form
the lattice.

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