Prep time: 20 min
Chill time: 1 hour
Ready in: 2 hours
Serves: 12
Ingredients:
1 1/2 c. flour
1 1/2 c. roasted, unsalted peanuts
3/4 c. sugar
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
3/4. butter- cut into 1/2" pieces, chilled
1 large egg
1 large egg yolk
1 1/2 c. grape jelly
Directions:
- Heat oven to 350
- Grease a 9" springform pan
- In a food processor, pulse together flour, peanuts, sugar, baking powder, cinnamon, and salt until peanuts are coarsely ground
- Add butter and continue to pulse until mixture resembles wet sand
- Add egg and egg yolk and process until dough comes together
- Transfer two-thirds of the dough to pan and press it evenly into bottom and about 1 1/2" up sides
- Spread grape jelly over dough
- Sprinkle remaining dough over top of jelly
- Bake linzertorte until it is deep golden brown, about 40 min
- Let cool completely before serving
*Jen found recipe here
3/4. butter- cut into 1/2" pieces, chilled
1 large egg
1 large egg yolk
1 1/2 c. grape jelly
Directions:
- Heat oven to 350
- Grease a 9" springform pan
- In a food processor, pulse together flour, peanuts, sugar, baking powder, cinnamon, and salt until peanuts are coarsely ground
- Add butter and continue to pulse until mixture resembles wet sand
- Add egg and egg yolk and process until dough comes together
- Transfer two-thirds of the dough to pan and press it evenly into bottom and about 1 1/2" up sides
- Spread grape jelly over dough
- Sprinkle remaining dough over top of jelly
- Bake linzertorte until it is deep golden brown, about 40 min
- Let cool completely before serving
*Jen found recipe here
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