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Tart Linz

The Linz tart or pie Linzer is of Austrian origin. The pastry is made with almonds and a good smell of cinnamon. This is the recipe I found on the bag of icing sugar PaneAngeli.

Ingredients

• 200 gr. flour
• 125 gr. peeled and chopped almonds
• 125 gr. sifted icing sugar vanilla
  
• half vial of almond flavoring (I put the lemon zest)
• a pinch of salt
• 1 teaspoon ground cinnamon 1
• egg
• 125 gr. cold butter
• half tablespoon baking powder
• 200 gr. raspberry jam (I put a jar of 250 gr. wildberry)

Mix the flour sifted with baking powder, almonds, icing sugar, aroma of almonds, a pinch of salt, cinnamon, egg and butter into small pieces. Mix it all quickly, until dough is smooth. Route the 3 / 4 of the dough in a greased and floured mold can be opened in a circle of 26 cm. in diameter, forming a border 2-3 cm high. and spread the jam. With the remaining dough formed the rolls and arrange in lattice above the jam. Bake in preheated oven at 175 ° -180 ° for about 40-45 minutes (regulator for cooking with your oven, mine was cooked after about 35 minutes). To taste better let it rest a day before eating.