Linzertorte

Bacon Dumplings

Ingredients:

• 1 cup butter, room temperature

• 5 1/2 cups of ground almonds

• 2 cups of confectioner sugar

• The juice and zest of one lemon

• 1/2 nutmeg ground

• 1 cup flour

• 1/2 cup red current jam

• 4 tbsp. butter to grease the pan

Preparation:

• Cream the butter and the almonds well.

• Add confectioner’s sugar, finely diced lemon zest and lemon juice and stir well.

• Stir in the flour at the end.

• Put 2/3 of the mixture into a 10” buttered cake tin and smooth the surface with a spatula.

• Spread the redcurrant jam, leaving 1/4 inch free around the edge.

• Roll the remaining dough into cylinders roughly the thickness of a pencil and form a lattice on the top of the the jam.

• At the end, add a long roll of dough around the edge and press down well.

• Bake at 320 degrees fahrenheit.

• Sprinkle confectioners sugar on it before serving

  Optional:

• Heat 1/2 cup of almond slices in a pan. Add 2 tbsp of sugar and roast at 320 degrees until the y color slightly and the sugar has melted. Sprinkle the caramelized almonds of the cake before serving

All recipes and images of the cooked dish are from

Baroque Cooking 1740 - Authentic Austrian recipes from the time of Empress Marie Therese.

This can be purchased here: https://www.geschichte-kunst.at/en/books/baroque-cooking-1740