Preparation:
1. Simply mix the room temperature butter with icing sugar, preferably with a mixer, for about 6 minutes until fluffy. Next, beat the eggs separately with the mixer until frothy for about a minute.
2. Then gradually stir into the butter, then mix the flour well with the hazelnuts, chocolate, baking powder, salt, cinnamon and cloves and stir in gradually.
Also try: Foamy Fanta cake, it couldn’t be quicker!
3. Now apply half the amount of dough to a greased or baking tray lined with baking paper and smooth it out, and fill the remaining dough into a piping bag with a large, smooth nozzle.
4. Spread the jam evenly over the dough (I warm it up in the microwave first, then it’s easier to spread).
Our tip: If you want the Linzer slices to be even fruitier, you can use 300 g of jam!
5. Then spread the dough filled into the piping bag onto the jam as a grid. Bake in the preheated oven on the middle rack at 170° for about 35 minutes. Let the cake cool for about 10 minutes and cut into pieces of any size. Allow to cool completely and then sprinkle with powdered sugar.
6. Finally, the Linzer slices taste much better the next day, even better the day after that and so on, but unfortunately they usually don’t last that long.
Bon appetit!
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