Name: Austrian Linzer Torte
Prep time: 25 min
Cook time: 25 min
Yield: 12
Ingredients: All-purpose flour - 2 cups; Finely ground almonds - 2 cups; White sugar - 1 ¼ cups; Baking powder - 1 teaspoon; Ground cinnamon - ½ teaspoon; Ground cloves - ⅛ teaspoon; Unsalted butter - 1 ⅛ cups; Egg yolks, divided - 4; Red currant jam - 6 tablespoons

Ingredients for - Austrian Linzer Torte

1. All-purpose flour 2 cups

2. Finely ground almonds 2 cups

3. White sugar 1 ¼ cups

4. Baking powder 1 teaspoon

5. Ground cinnamon ½ teaspoon

6. Ground cloves ⅛ teaspoon

7. Unsalted butter 1 ⅛ cups

8. Egg yolks, divided 4

9. Red currant jam 6 tablespoons

How to cook deliciously - Austrian Linzer Torte

1 . Stage

Place flour, ground almonds, sugar, baking powder, cinnamon, and cloves on a clean work surface. Add butter and 2 egg yolks; knead quickly to form a smooth dough. Wrap dough in plastic wrap and refrigerate for 1 hour.

2 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch springform pan with remaining 1 tablespoon butter.

3 . Stage

Press 2/3 of the dough evenly in the pan so that the entire bottom is covered. Spread red currant jam on top. Divide remaining dough into several pieces and roll into 1/3-inch strands between your fingertips. Arrange the strips over the jam in a neat lattice pattern. Place the last strip along the sides of the pan to form a rim.

4 . Stage

Beat remaining 2 egg yolks and brush over the lattice and rim, taking care not to splash onto the jam.

5 . Stage

Bake in the preheated oven until golden brown, about 45 minutes. Watch carefully towards the end of the baking time to make sure the torte does not turn too dark. Let cool and remove gently from the pan. Store for at least 3 days in a cool place before serving.