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Linzertorte 01

Linzertorte 01 is built on Unsalted Butter, Granulated Sugar, All Purpose Flour, and Baking Powder. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 cup
• 1 cup
• 2 cup
• 1 tsp

Method (preview)

1. 1

   Cream butter and gradually beat in granulated sugar.

2. 2

   Add next 4 ingredients.

3. 3

   Blend well.

4. 4

   Stir in almonds, sifted flour, and baking powder.

5. 5

   Work with fingers into a smooth dough.

6. 6

   Press half the dough in the bottom of a greased loose-bottomed 9" cake pan or spring form (size to hold 1 litre) or a greased pie tin of the approximate size.

7. 7

   Make dough thicker on bottom than on sides.

8. 8

   Cover with 3/4's of the jam.

9. 9

   Chill remaining half of dough until easier to handle.

10. 10

    Roll dough into strips about 3/4 inch (about 2 cm) thick, and arrange crisscross over the jam-covered dough.

11. 11

    Bake in preheated oven (350 degrees F, 180 degrees C) for 45 to 50 minutes, or until pale gold in color.

12. 12

    Before serving, fill spaces between strips with rest of jam and dust with confectioners' sugar.