Linzertorte
5 oz sugar 1 egg 5 oz flour
1/4 teaspoon cinnamon 5 oz butter raspberry jam for filling 5 oz ground almonds 1 beaten egg for
brushing the pastry
On a pastry board mix together all dry ingredients. Cut the butter into small pieces and crumble it
into the dry mixture until it becomes fine and crumbly. Add the egg and work the mixture into a
smooth dough. Roll out two-thirds of the pastry into a springform pan and spread a good amount of
raspberry jam on top of it. Roll the remaining dough with your hands into thin, even, rounded pastry
strips (think "Slim Jim"😉. Arrange the strips in a criss-cross pattern over the top of the cake.
Brush with beaten egg and bake until golden brown at about 350 degrees. Sunday Dinner List
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