Linzer Torte

Program: Bake

Pre heat temp: 170°C

Pre heat time: 10 mins

Cook temp: 170°C

Cook time: 25 mins

Ingredients:

• 200 gm almonds
• 135 gm brown sugar
• 2 gm powdered cinnamon
• 2 gm baking powder
• 5 ml vanilla essence
• 160 gm hazelnuts
• 260 gm refined flour
• 1 gm orange zest
• 2 gm salt
• 100 ml milk
• 195 gm unsalted butter
• 2 egg yolk

For Filling:

• 150 gm mixed fruit jam

Preparation:

1. Preheat the oven to 170°C.
2. Place the almonds on a baking sheet and bake for about 10 mins or until lightly browned and fragrant.
3. Then place the hazelnuts on a baking sheet and bake for 10 mins or until fragrant and the outer skins begin to flake and crack.
4. Remove from oven and place on a wire rack to cool. Once the almonds and hazelnuts have cooled, place in a food processor and process, along with 1/2 cup of flour, until finely ground.
5. Add the remaining flour, brown sugar, orange zest, ground cinnamon, salt, and baking powder and evenly combine.
6. Add butter until the mixture looks like fine crumbs. Add the 2 egg yolks and vanilla extract.
7. Put this mixture in a piping bag and pipe this mixture in the moulds.
8. Fill with mix fruit jam and on top and pipe the remaining mix in lace pattern on top of the jam. Bake at 170°C for 25 mins.
9. Once it is baked, let it cool down and then glaze it with a little butter for shine.