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Austrian Linzer Torte

"This recipe for an true Austrian Linzertorte is from my mom who grew up in Linz and still lives there. She constantly bakes the torte 3 days in advance as it develops its real taste over a few days."

Ingredients :

2 cups all-purpose flour
2 cups finely ground almonds
1 1/four cups white sugar
1 teaspoon baking powder
half of teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 1/eight cups unsalted butter
four egg yolks, divided
6 tablespoons red currant jam

Instructions :

Prep : 25M	Cook : 12M	Ready in : P3D

Place flour, ground almonds, sugar, baking powder, cinnamon, and cloves on a smooth paintings surface. Add butter and a couple of egg yolks; knead speedy to form a clean dough. Wrap dough in plastic wrap and refrigerate for 1 hour.
Preheat the oven to 350 ranges F (a hundred seventy five stages C). Grease a ten-inch springform pan with closing 1 tablespoon butter.
Press 2/three of the dough evenly in the pan in order that the entire backside is blanketed. Spread crimson currant jam on top. Divide remaining dough into several portions and roll into 1/three-inch strands between your fingertips. Arrange the strips over the jam in a neat lattice pattern. Place the last strip alongside the perimeters of the pan to form a rim.
Beat closing 2 egg yolks and brush over the lattice and rim, taking care now not to splash onto the jam.
Bake in the preheated oven until golden brown, about 45 mins. Watch carefully in the direction of the end of the baking time to ensure the torte does not turn too dark. Let cool and put off lightly from the pan. Store for as a minimum 3 days in a groovy vicinity earlier than serving.

Notes :

You can also make the dough in a meals processor. Just system everything together till the dough holds collectively as a ball.

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