Linzer Cake From Grandma

For the Linzer Torte, put flour in mixing bowl, flake cold butter into flour and crumble with flat beater.

Add sugar, yolks, almonds, cinnamon, lemon zest and vanilla sugar and work with dough hook until dough binds.

If the dough has partially bound nicely, but not all of the flour has been absorbed, knead by hand. Cover dough with plastic wrap and let rest in refrigerator for at least 1/2 hour.

Press 2/3 of the dough into a greased tart pan and spread with currant jam. Form small rolls from the remaining dough and place a lattice pattern on top of the jam.

Brush the rolls with egg white and sprinkle with almond flakes. Bake in the preheated oven at 160 degrees for about 45 minutes. After the cake has cooled, wrap in aluminum foil and store in the refrigerator for at least 3 days.

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