Ingredients

Linzer Crust

• 1 cup + 2 tbsp (175g) white spelt flour (sub with all-purpose flour or gluten-free 1 to 1 baking flour)

• ½ cup + 1 tbsp (100g) almonds

• ½ cup + 1 level tbsp (120g) raw cane sugar (sub with granulated white or brown sugar)

• ½ level tsp baking powder

• 1 tsp cinnamon

• 1 level tsp cacao powder

• ¼ level tsp gingerbread spice

• pinch of salt

• ¼ cup (55g) almond pulp, well drained (from almond milk)

• ½ cup + 1 tbsp (125g) vegan butter

Jam Filling

• ¾ cup + 1 tbsp (250g) raspberry jam (sub with red jam of choice)

Vegan Egg Wash

• 1 tbsp maple or agave syrup

• 2 tbsp almond milk

Toppings

• 1-2 tbsp powdered sugar

Equipment

Rectangular tart pan 14 x 4.5 inches (35 x 11.5 cm) or round tart pan with a diameter of 9-10 inches (23-25 cm), removable bottom

Metric cups (1 cup = 250 ml)