Dear future me. Do not, under any circumstances forget about this lovely recipe!
Yes indeed, this Linzer pie has won over my heart. So easy to make and tastes delicious. The winter season is coming up, so I dare to say that it would be a crime not to bake something that includes typical cold-days spices like cinnamon and cloves. You could offcourse add other spices as well, I believe cardamom could pep up the pie even more.
P.S Make a double batch when you are at it. The pie seems to taste even better after it has rested a few days.
Serves 12 | Time needed ~ 1,5 hours
200 g flour
125 g sugar
125 g butter
125 g grated almonds
1/2 tbsp baking powder
1/2 tsp grated cloves
1 tbsp cocoa
1/2 tsp cinnamon
1 tbsp rosewater ( alt. any juice)
200 g plum jam
1 egg yolk
- Mix all ingredients except the jam and egg yolk and quickly form a shortcrust dough.
- Let the dough rest in the refrigerator for 30 min.
- Roll out 2/3 of the dough in a springform pan.
- Spread the plum-jam on top of the dough.
- Roll out the remaining dough and cut out stripes to form a lattice top for the pie crust.
- Brush the crust with the egg-yolk and bake the pie on 170 C degrees for 40 minutes.
Adapted from mondscheinroeschen at chefkoch.de