Mini Linzer Cakes

Here is the famous Linzer Torte Austriaca, a tart made of hazelnut flour and filled with currant jam, my favorite Austrian city is Salzburg where I often stop for a slice of Sacher, but that is another recipe, today we pay homage to the city of Linz.

See also: Sacher Torte

Ingredients for the dough:                 

• Flour 00 250g
• Chopped hazelnuts 250g
• Butter 200g
• Sugar 150g
• Whole eggs 2
• Cinnamon powder one teaspoon
• Nutmeg and Clove Powder a pinch
• Salt a pinch

For the filling:

• Currant jam 400g
• Hazelnut flour / hazelnuts finely chopped 150g
• Yolk 1

For decoration: 

• Flaked almonds 100g(optional)

Procedure:

Let's proceed as for the classic shortcrust pastry, let the butter soften at room temperature and cut it into cubes, put it in a bowl and add two eggs and sugar 150g, start mixing with a whisk, add cinnamon, nutmeg, and clove powder to taste (on sale you can find the pre-dosed sachet for desserts).

Add the flour 250g and the finely chopped hazelnuts 250g and mix by hand until you get a firm dough that we will let rest 1 hour in the fridge.

Now let's do the filling, in a bowl we pour the 400g currant jam, the yolk and 150g of finely chopped hazelnuts, mix everything together and set aside to fill the mould.

Once on a clean and floured surface we roll out the dough with a thickness of about 4mm and with a glass we section circular parts of dough and line some silicone moulds, if you use them in aluminium and better butter and flour them.

If you prefer to make a cake once the dough has been rolled out, line a 24cm cake tin and fill it with the filling. 

Bake in a static oven at 180° for 20 minutes.