Mini-Linzertorten

Ingredients

• 300 g flour
• 150 g Ground Almonds
• 1 tsp Baking powder
• 1 tsp cinnamon
• 1 pinch cloves powder
• 150 g sugar
• 50 g Brown sugar
• Salt
• 2 egg yolks
• 1 tbsp sour cream (min. 10% fat)
• 300 g cold butter
• butter (for the tins)
• sugar (for rolling)
• 300 g currant jam
• 1 tbsp kirsch

Instructions

1. 1.

   Mix flour with almonds, baking powder, cinnamon, cloves, sugar and a pinch of salt; mound on a work surface and press a well in the center. Add egg yolks and sour cream to the well. Cut butter into pieces and spread around the flour edge. With a large knife, cut butter into dough until crumbly. Then quickly mix with both hands into a smooth dough. Shape into a ball and chill in refrigerator for 1 hour.

2. 2.

   Oil and dust about 10 mini tartlet tins (8 cm diameter). After chilling, roll dough on lightly floured surface to 3–4 mm thickness; cut 10 circles of 6 cm diameter and place on tin bottoms. From remaining dough, form a log (reserve some for stars), divide into 10 pieces, lay each in the rim of tins and press firmly. Cut star shapes from leftover dough. Chill tins again for 15 minutes.

3. 3.

   Preheat oven to 170 °C (fan). Shape foil into a ridge and place a circular ridge on each tartlet rim to stabilize edges while baking. Bake 15–20 minutes until light brown; stars bake shorter. Remove, carefully lift from tins, roll bottoms in sugar, cool on rack. Warm jam with kirsch until liquid. Fill tarts, let sit briefly, top with stars and allow to dry completely.