The Linzer-Torte not only tastes delicious, it is also the perfect souvenir. Our healthy recipe will inspire you.
- 200g peanut butter, almond butter or avocado puree
- 100 g xylitol or rice malt
- 1 pinch of sea salt
- 2 eggs
- 1 organic lemon, only 0.5 grated zest
- 200 g ground almonds
- 200 original spelled flour (whole grain)
- 0.25 tsp cinnamon
- 1 pinch Clove powder
- 200 g currant or raspber fruit puree
- 4 tbsp original spelled flour (whole grain)
Sponge mixture: Put the peanut butter, almond butter or avocado puree in a bowl, stir in the xylitol or rice malt and sea salt. Add the eggs, continue stirring until the mixture is lighter. Stir in the lemon zest.
Mix the almonds, original spelled flour, cinnamon and clove powder, mix into the mixture. Spread 3/4 of the dough in the prepared pan, smooth out.
Stir the jam until smooth, spread it on the dough base, leaving a border of approx. 2 cm free all around.
Mix the rest of the dough with the flour, knead, roll out approx. 4 mm thick between a cut plastic bag, leave for approx. 15 min. keep cool. Cut the dough into approx. 1 cm wide strips with a knife or a rolling pin, lay them in a grid on the jam, press lightly on the edge.
Baking: approx. 40 min. in the lower half of the oven preheated to 180 degrees. Remove, cool a little, remove the rim of the tin, put the cake on a wire rack, let cool.