Linzer Torte

Ingredients

• 256 gAlmond
• 192 gButter
• 250 gFlour
• 250 gSugar
• 87.5 gEgg yolk
• 200 gJam
• 5 gLemon zest
• 1.5 gSalt
• 2.5 mlBittermandelaroma

Instructions

1. 1

   Prepare

   • Hard-boil 3 eggs (about 10 min), cool, peel and finely grate the yolks.
   • Preheat the oven to 175 °C (conventional). Grease a 26 cm springform pan or line with baking paper.
   • Cut the butter into small cubes and grate the lemon zest.
2. 2

   Make the dough

   • Mix ground almonds, flour and sugar in a bowl.
   • Add the grated yolks of the boiled eggs, 2 fresh egg yolks, lemon zest, salt and (optional) ½ tsp bitter almond extract.
   • Add the cold butter cubes and work with your fingertips (or briefly in a food processor) into a crumbly dough, then quickly bring together into a smooth dough. Do not overwork.
   • Divide the dough (about 2/3 for the base, 1/3 for the lattice), flatten, wrap in cling film and chill for about 30 minutes.
3. 3

   Assemble and bake

   • Roll out two-thirds of the chilled dough and line the prepared springform, forming a 2 cm rim.
   • Spread the jam evenly over the base.
   • Cut strips from the remaining dough and form a lattice on top. Press edges to seal.
   • Bake in the preheated oven at 175 °C for about 30–35 minutes until golden. Cool on a rack.
   • Optionally dust with powdered sugar before serving.