Gluten-Free Linzer Torte

Ingredients:

• 50 g dark chocolate (gluten-free), finely grated

• 200 g KOMEKO Kuchenglück or baking mix

• 125 g sugar

• 125 g ground almonds or cashews

• 1 egg

• 125 g butter

• 1 tsp baking powder

• 1 sachet vanilla sugar

• 1 tsp cinnamon

• a pinch of ground cloves

• 2 drops bitter almond extract

• raspberry & mixed berry jam

Method:

Combine all ingredients and knead into a smooth dough.
Wrap and chill for 30 minutes. Press ⅔ of the dough into a 26 cm springform pan, forming a slightly higher edge around the sides. Fill the center with a 1 cm thick layer of mixed raspberry and berry jam. Roll out the remaining dough, cut out stars and place them on top of the jam. Brush lightly with milk.

Bake in the middle of the oven at 175°C (350°F) for about 30 minutes.

💡 Tip:

The Linzer Torte can be baked up to two weeks in advance – it keeps very well and tastes even better once it has had time to rest.