Linzer Torte

• Pâte à Linzer #1 or #2
• Flour for dusting
• 100 grams (3

Prepare your mise en place.

Line a baking sheet with parchment paper. Set aside.

Divide the dough into 2 halves.

Lightly flour a clean, flat work surface. Place one piece of dough in the center of the floured surface and, using a rolling pin, roll it out to a 23-centimeter (9-inch) circle about 3 millimeters (⅛ inch) thick. Using a pastry brush, lightly brush the