Linzer torte 1

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Ingredients:

300 gr flour

1/2 teaspoon baking powder

2 eggs

180 gr sugar

160 gr butter or margarine

50 gr ground almonds 

1 teaspoon cinnamon 

2 teaspoons lemon juice

currant or bilberry jelly

icing sugar

extra:

oven

springform Ø 22-24 cm

Preparation:

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Sift flour and baking powder on a work area, make a hole in the middle and break the egg in the hole. Mix the egg with a little flour. Sprinkle the sugar over. Cut the cold butter in small pieces into the flour and knead with cold hands rapidly to a dough. Add finaly 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 around a little 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.