Food and Travel Magazine | Linzer torte

Food and Travel Magazine | Linzer torte

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Cooking tools:

  • Springform pan
  • Cake pan
  • Rolling pin
  • Pastry brush
  • Cooling rack
  • Mixing bowl
  • Plastic wrap
  • Refrigerator
  • Oven
  • Fork
  • Chef's knife
  • Airtight container

Ingredients

  • 240g plain flour, plus extra to dust
  • 20g cocoa powder
  • 200g unsalted cold butter, cubed, plus extra to grease
  • 175g caster sugar
  • 200g hazelnuts or almonds, skin on, ground
  • 11⁄2tsp ground cinnamon
  • 1⁄4tsp ground cloves
  • 1 medium egg
  • 1tbsp kirsch
  • 400g raspberry jam
  • 1 egg yolk, to glaze icing sugar, to dust

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