Linz pie with nuts

To start, prepare the dough, it turns out very fragrant, crumbly and very tasty. Nuts, and they need to be pre-fried and peeled (or you can buy them right away), are ground into fine crumbs. Now mix all the dry ingredients: sift flour, add baking powder and cinnamon, ground nuts and powdered sugar, mix everything well. In the center of our flour mixture, we make a hole and send cold butter there (it is better to cut it into small cubes).

Now grind the butter and flour into crumbs. Add eggs and cognac to the crumbs (rum in the original, but you can not add anything at all) and knead the dough, we do not knead the dough for a long time, but just mix everything into a lump. The dough turns out to be very soft and tender, but not liquid, if the dough is very sticky, add a little flour. We send the finished dough to the refrigerator to cool for 20 minutes. 

We take out our dough, divide it into 2 parts (one more for the base, the second less for the lattice). We roll out a large piece into the size of the mold (I have a shape with a diameter of 22 cm) with a thickness of about 3-4 mm. Putting our dough into a mold, we spread a layer of jam on top. The second part of the dough is also rolled out and divided into strips 1.5 - 2 cm wide and spread on a pie in the form of a lattice.

I still have a piece of dough left and I made more cookies from it, but this dough can still be sent to the freezer. The finished cake can be smeared with an egg on top, but this is not necessary, just then it will turn out more ruddy. Bake our pie in a preheated oven at 200C for about 30 minutes (focus on your oven). We leave the cake to cool a little in the form, spread it on a dish and sprinkle powdered sugar and almond petals on top (optional). The pie is ready. Enjoy your meal!!


P.S. as I already wrote that I baked cookies from the remains of the dough, in the photo you can see the difference if you lubricate the dough with yolk or not, the cookies differ in color, but they taste equally delicious :)