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Linzertorte
Region: Friuli-Venezia Giulia
Difficulty:
Medium
Doses:
for 4 people
Ingredients
For the pasta:
125 g of type 00 flour,
60g of granulated sugar,
1 egg,
70 g softened butter at room temperature,
5 g vanilla essence,
1 pinch of cinnamon.
To garnish:
75 g of almond flour,
75 g of sugar,
1 lemon,
20 g of cocoa,
1 pinch of cinnamon,
2 eggs,
50 g of butter,
100 g of raspberry jam.
Introduction
Linzertorte, of Germanic origin, is a typical "Nordic" tart. The influences of Austrian culinary culture have made it very common in Julian territory. It is at the bottom of a stuffed cake, almost always made with almonds, where you can vary the ingredients (raspberries or blueberries) and dose to taste the aromas of spices.
Preparing
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