for 12 pieces

Egg mixture

200 g	butter, soft
200 g	icing sugar
1 pinch	salt
2	eggs
1	organic lemon, use grated zest

Dough

200 g	ground almonds
200 g	white flour
½ tsp	bourbon vanilla powder
¼ tsp	cinnamon
1 pinch	ground cloves

To shape

300 g	raspberry jam
5 tbsp	white flour
1	egg, beaten
20 g	flaked almonds

How it's done

Egg mixture

Place the butter in a bowl, whisk in the icing sugar and salt. Add the eggs and continue to beat until the mixture becomes lighter in colour. Stir in the lemon zest.

Dough

Combine the almonds, flour, vanilla, cinnamon and ground cloves, stir into the egg mixture. Transfer 3/4 of the dough to the prepared tin and smooth down.

To shape

Stir the jam until smooth, spread over the dough base leaving a gap of approx. 2 cm all the way around.

Mix the remaining dough with the flour, knead briefly, roll out between a cut-open plastic bag to a thickness of approx. 4 mm, chill for approx. 15 mins. Cut the dough into approx. 1 cm strips using a knife or pastry wheel, place on top of the jam in a lattice-work pattern, press down gently around the edges. Brush the dough with a little egg, sprinkle the flaked almonds over the edges of the dough.

To bake

Approx. 40 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove the tin frame, slide the Linzertorte onto a cooling rack and leave to cool.

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