Linzer Schnitten (Linzer Cake) - cooking recipe

Ingredients

200 g coarse flour
200 g cold butter
100 g sugar
100 g ground hazelnuts
40 g breadcrumbs
1 teaspoon cinnamon
1 egg
60 g redcurrant jam
1 tablespoon rum
1 tablespoon powdered sugar

Preparation

Crust: Knead butter, sugar, flour, egg, breadcrumbs, cinnamon and hazelnuts to a soft dough, form to a ball and let cool in the fridge for about 20 minutes.
Mix jam with rum.
Butter a cake pan and split dough in halves.
Use rolling pin to flatten dough.
Cover cake pan with one half of dough and coat with jam-rum mixture.
Cut other half of dough in half inch wide stripes and arrange \"lattice-like\" on the jam rum mixture.
Bake at 175\u00b0C until golden brown (45minutes).
Sprinkle with powdered sugar.