Linzertorte

Quickly knead the sifted flour mixed with baking powder and powdered sugar with the cooled butter. Then knead in eggs, almonds or nuts and spices.

Put 3/4 of the dough in a cake pan lined with baking paper, about 23-25 cm in size, as a base. Form thin dough rolls from the remaining dough for the edge and the lattice.

Line the edge approx. 1-2 cm with the dough rolls, spread the base with jam and place the lattice on top and bake for 45 minutes at 160 °C on the middle rack at top/bottom heat.

Decorate the Linzertorte with powdered sugar while it is still hot, as the hot jam absorbs the sugar.

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