Linzertorte

For the Linzertorte, mix flour and powdered sugar. Add margarine. Add almonds, egg yolks, cinnamon, clove powder, lemon zest and vanilla sugar and quickly work into a smooth dough.

Chill dough for 1/2 hour. Separate 1/3 of dough (for lattice and edge) and set aside. Line pie crust with parchment paper and roll out remaining dough and place in pie pan.

Cut baking wafers and brush with a little water. Spread the currant jam on the wafers. Form edge and lattice with remaining dough and brush with egg white.

Sprinkle the edge of the cake with almond flakes. Bake at 160 degrees for about 45 minutes.

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