Linzer torte 1
1/2 teaspoon baking powder
1 teaspoon cinnamon
2 teaspoons lemon juice
currant or bilberry jelly
springform Ø 22-24 cm
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How to prepare:
Sift flour and baking powder on a work area, make a hole in the middle and break the egg in the hole. Combine the egg with little flour. Sprinkle the sugar over. Cut the cold butter in very small pieces and cut, with 2 knives, into the flour. Knead, with cool hands, quickly to a coherent dough. Combine with the almonds, cinnamon and lemon juice. Wrap the dough and let rest 30 minutes in the fridge.
Preheat the oven to 175°C/350°F (fan oven 160°C/310°F).
Grease a springform pan and flour with some breadcrumbs or flour. Line the bottom with 2/3 parts of the dough. Divide the jelly over, leave the edge free. Divide the rest of the dough in strips and make a network over the jelly. Push the edges carefully. Bake the pie 35 minutes.
Sprinkle, when the pie is well cooled, some icing sugar over.
First published: April 12, 2003, Netherlands
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