I've been researching recipes for Linzer Torte and wondered if any of you have any advice from your experiences making it and eating it.
Should Linzer Torte crust be made with Bread Crumbs or Flour? (I plan to add ground hazelnuts to either).
Should the egg whites be stiff and folded into the rest of the dough mixture or just mixed up a bit and added in?
Should the crust be baked without the jam filling or with the jam on top?