Linzer Torte

Hello!

Today, we need to fulfill a promise we made to the Camminando a Quercegrossa group, a promise that also serves as a special thank you for being with us!

We are sharing the recipe for Linzer Torte, which we hope will accompany your walks.

We also remember the voodoo ritual to perform on gnomes! Put them in a drawer overnight, they will roam around your house and tickle your feet… in the morning, take them out of the drawer and give them a name. The name must remain a secret forever! When you have a dream, talk to them.

They will help you make it come true… maybe you’ll dream of returning for a vacation at Alpen Hotel Rabbi!!!

Ingredients:

300g all-purpose flour
250g cold butter, cut into small pieces
250g sugar
250g ground almonds (I use ones with the skin on)
2 large eggs or 3 small eggs
1 level teaspoon of cinnamon
1 pinch of ground cloves
Zest of 1 lemon
1 packet of baking powder
Cranberry jam for filling

Method:

I start by quickly kneading all the ingredients together until I obtain a smooth and homogeneous dough.

I let it rest in the refrigerator for at least one hour.

After that, I place more than half of the dough in a cake pan and spread it with cranberry jam. With the remaining dough, I create lines on top, and then it’s ready to be baked at 190°C for about 45 minutes.

Linzer Torte

Method:

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