Linzer Torte (Wheat Free, No Refined Sugar) - cooking recipe

Ingredients
    2 1/4 cups light spelt flour
    1/2 cup ground almonds
    1 teaspoon cinnamon
    1/4 teaspoon salt
    1/2 cup honey
    1/4 cup butter
    1/2 teaspoon grated lemon peel or 1/4 teaspoon lemon juice
    1 egg
    3/4 cup sugar-free raspberry jam or 3/4 cup fruit spread
Preparation
    Preheat oven to 350\u00b0F. Combine flour, almonds, cinnamon and salt in a medium bowl; set aside.
    Beat honey, butter and lemon peel in a large bowl with electric mixer. Beat in egg until well blended.
    Beat in flour mixture at low speed until well blended. Spoon 2/3 of dough onto bottom of 10-inch tart pan with removable bottom. Pat dough evenly over bottom and up side of pan. Spread jam over bottom of dough.
    Roll remaining 1/3 of dough on lightly floured surface into 10x6-inch rectangle. Cut into narrow strips and arrange in a lattice design over jam.
    Bake 25 minutes or until crust is golden brown. Cool completely on wire rack. Serve at room temperature.

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