LINZER TORTE

LINZER TORTE

LINZER TORTE

LINZER TORTE

LINZER TORTE

Course Dessert

Equipment

  • Blender

Ingredients
  

  • 500 g wheat flour
  • 250 g almonds
  • 250 g soft butter
  • 300 g honey
  • 2 eggs
  • 4 dsp rum
  • 2 tsp cinnamon
  • 2 tsp cocoa
  • 1/4 tsp powdered cloves
  • 400 g raspberry and apricotjam
  • 2 cake tins, à 26 cmdiameter

Instructions
 

  • Finely chop half of the almonds in the blender at the highest setting.
  • Then chop the second half (the ground almonds have a finer texture this way). As an option the grater attachment can be mounted on the mincer and the almonds ground finely here.
  • Mix the soft butter and the honey in the mixing bowl with the dough hook. Add the eggs, spices, cocoa and rum and mix together.
  • Add the wheat flour and ground almonds and mix everything to a smooth dough.
  • Leave the dough to stand in the fridge for approx. 1 hour. Grease the loose-based cake tins.
  • Take 1/3 of the dough and place it aside. Roll out the remaining 2/3 of the dough and cut out circles to line the bases of the cake tins, forming an edge 2 cm high.
  • Spread 200 g jam on each base.
  • Roll out the rest of the dough and cut it into narrow strips. Lay the strips in a criss-cross pattern over the jam and brush with milk. Put into the preheated oven and bake for 75 min. at 160°C.
Keyword BOSCH, LINZER TORTE, Recipes
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