Linzer pastry is made with 200g ground almonds 200 sugar 160 flour one or two sieved hard-boiled egg yolks and optional lemon juice and zest plus cinnamon.
INGREDIENTS
filling for a 25cm torte)
200g dryish apple purée
600g raspberry jam
Raspberry glaze
METHOD
Preheat the oven to 180ºC. Line a flan ring with pastry. Combine purée and melted jam. Pour into the ring. Cover with pastry lattice. Bake for about 35 minutes and coat with glaze.
by William Hamelin