Linzertorte with Wholemeal Flour

For the Linzertorte with whole wheat flour, first grind the cinnamon cloves with the granulated sugar in a coffee grinder.

Mix the wholemeal spelt flour with the baking soda, spices, vanilla sugar and powdered sugar. Mix with the cold butter.

Add the grated walnuts and the eggs and quickly work into a dough. Let rest for at least 1 hour. Place 2/3 of the dough in a greased mold and spread with the currant jam.

Cover with the rest of the dough. Bake at 160 °C for approx. 45 minutes.

Preparation Tip:

Linzertorte with whole wheat flour tastes best with a homemade currant jam.

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