Once the dough is cold, preheat the oven to 350F (180C). Divide the dough in half, flatten it into 2 discs, wrap well and refrigerate until firm, about an hour. Today these ingredients are still mainly used when making the вЂвЂќLinzer Torte. Rub the butter into the dry ingredients until the mixture resembles coarse crumbs and then stir in the beaten egg until a dough is formed.

Add flour, almonds, cinnamon, baking powder and salt beat just until well blended. Butter, almonds, sugar, flour and the finest of spices were used to make the pastry in former times. Using electric mixer, beat sugar, butter and egg in medium bowl until creamy. The oldest receipt dates back to a 300 year old cookery book. Whoever discovered the recipe or named it, will always remain a secret. The вЂњLinzer TorteвЂќ is known to be the oldest kind of cake in the world and has been so named since 1696. No visit to Linz would be complete without sampling the most famous pastry of the region.ДЎ696 вЂ“ An Austrian confectioner Jindrak, famous for their linzer tortes, traces the cake back to 1696: It is made from almond short-crust pastry with a characteristic lattice pattern on top, and kept moist by red currant jelly. In a stand mixer fitted with the paddle attachment, or in a large bowl using electric beaters, beat the butter and sugar on medium speed until well combined. Linz, Austria, located in Upper Austria, main claim to fame is that it is the home of the delicious Linzer Torte, the oldest know cake in the world. The tart is best served at room temperature. Photo from Mother MyrickвЂ™s Confectionery in Manchester, Vermont.

Although they may be single layered, tortes are often sliced into several layers and filled with whipped cream, jam, or butter cream. Torte is the German word for вЂњcake.вЂќ It is a cake that uses groundnuts as the predominant dry ingredient in place of most or sometimes all of the flour.

Linzer tart