Linzertorte aux amandes

Happy Friday!

I hope everyone had a great start into the new year! It is still freezing cold here and snowing almost everyday. Staying warm and cozy inside with a warm cuppa and a slice of something freshly baked like this almond Linzertorte. I call this the sweet delicate cousin of the original Linzertorte;) Made out of mostly: almonds! The original Linzertorte has a jam filling. If you like almonds, you will love this one!!

It is a very soft almond dough, which makes it a little tricky to roll out or form any decorations, you’ll definitely need some patience, but otherwise it’s a simple recipe.

 

 

Linzertorte aux amandes

Ingredients:

• 150 g butter, soft
• 150 g sugar, or honey
• pinch of salt
• 1 egg
• pinch of cloves
• 1/4 tsp cinnamon
• 150 g blanched ground almonds
• 150 g unbleached all-purpose flour

-In a medium bowl mix together butter, sugar and salt. Mix in the egg. Add the cloves, cinnamon, almonds and flour. Mix until a soft dough forms. Refrigerate for 30 minutes.

Filling:

• 75 g butter, soft
• 75 g sugar or honey
• 1 lemon, zest and juice
• 150 g blanched ground almonds
• 1 egg white

-In a small bowl mix together the butter and sugar. Add the lemon zest and juice. Mix in the almonds and egg white.

 

-Preheat oven to 350 F/180C. Grease a 22 cm Springform or pie dish.

-Take 1/3 of the dough and roll it directly on your Springform bottom, or use your hands to fit into the pie form. Taking some more dough for the sides if needed. Spoon your filling evenly into the form. With the rest of the dough you can roll it out on a floured baking sheet and then refrigerate to make it more workable. Cut out some shapes or shape it by hand.

-Bake for about 40 minutes. Cover with aluminium foil if it gets to dark. Let cool completely.

-Dust with some icing sugar if desired.

-Recipe is adapted from my 1982 Betty Bossi book, Kuchen, Cakes & Torten

Enjoy!

Have a lovely weekend!

Ursula 

 

 

Follow me on Instagram: littleswisslittlecanadian

 

 

 

 

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