Linzer Schnitten (Linzer Cake)

• 200 g coarse flour
• 200 g cold butter
• 100 g sugar
• 100 g ground hazelnuts
• 40 g breadcrumbs
• 1 teaspoon cinnamon
• 1 egg
• 60 g redcurrant jam
• 1 tablespoon rum
• 1 tablespoon powdered sugar

1. Crust: Knead butter, sugar, flour, egg, breadcrumbs, cinnamon and hazelnuts to a soft dough, form to a ball and let cool in the fridge for about 20 minutes.
2. Mix jam with rum.
3. Butter a cake pan and split dough in halves.
4. Use rolling pin to flatten dough.
5. Cover cake pan with one half of dough and coat with jam-rum mixture.
6. Cut other half of dough in half inch wide stripes and arrange "lattice-like" on the jam rum mixture.
7. Bake at 175u0b0C until golden brown (45minutes).
8. Sprinkle with powdered sugar.

flour, cold butter, sugar, ground hazelnuts, breadcrumbs, cinnamon, egg, redcurrant, rum, powdered sugar

Taken from www.food.com/recipe/linzer-schnitten-linzer-cake-467433 (may not work)