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Linzer Torte

Deel op Facebook Print Recipe

Ingredients

  • 2 cups 300 g Whole wheat flour
  • 2 sticks plus 1½ tbsp 250 g Butter or untempered vegetable margarine
  • ½ cup plus 1 tbsp 200 g Honey
  • 7 oz 200 g Almonds, ground
  • 5 Egg yolks
  • 5 Egg whites
  • 2 tsp 10 g Cinnamon, ground
  • 2 tsp 10 g Organic baking powder
  • Zest of 1 lemon
  • Dash of salt
  • Redcurrant marmalade
  • Wafers
  • Butter or untempered vegetable margarine and
  • Whole wheat flour for the torte pan

Instructions

  • Preheat oven to 350 °F (180 °C).
  • Cream the butter and honey.
  • Slowly mix in the egg yolks.
  • Mix the whole wheat flour with cinnamon and baking powder and gently mix among the almonds and lemon zest.
  • Beat the egg whites to stiff peaks with a dash of salt and carefully fold into the mixture.
  • Butter a torte pan and dust with whole wheat flour.
  • Fill evenly and smoothly with the dough, leaving enough to cover at the end.
  • Cover with wafers, brush on the redcurrant marmalade, and pipe the rest of the dough on top in a lattice and border.
  • Bake for about 1 hour.
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Course; Tarts
Cuisine; Austria / European