If you ever ask my father what cake he would like to have for tea he always will ask for a Linzertorte.
I share this fable with my dad and had to live without this great treat until I finally located some hazelnuts (not an easy task 12 years ago in Austin) Anyhow in my mind they are very important for the perfect Linzer. It is also important to pick a good Jelly, which should not be too sweet. The Linzertorte tastes better by the day. The crust itself needs to have time to soak up the perfect moister from the jelly. So resist the urge to eat it right away, no matter how good it smells!!
you need:
250 g flour (I use white whole wheat)
220 g brown sugar
150 g ground almonds
100 g ground hazelnuts (I use a food processor for this)
1/2 tbsp cinnamon
1/8 tsp ground clove
250 g unsalted butter
2 omega-3 eggs
250 g raspberry jelly
3 tbsp Himbeergeist or another fruit snaps
confection sugar for final touch
- make a dough out of the flour, brown sugar, nuts, cinnamon, clove, one(!) egg and butter.
- split the dough in 1/3 to 2/3 and wrap it in plastic foil and refrigerate for at least 30 minutes.
- preheat the oven at 350 fahrenheit
- grease an 11" round pan generous
- cover the pan with the 2/3 dough and pull up the edges.
- combine jelly with the snaps and fill-up the pie.
- make a typ. crust pattern on top or get creative.
- beat the last egg and cover the crust with it.
- bake for 30 minutes
- powder some confection sugar over the finished Linzer.
- wait a day before you taste it!
