Linzertorte

Let's Cook

1. Step 1.

   Whisk thoroughly in a large bowl: 1 ⅓ cups (165g) all-purpose flour; 1 cup slivered almonds or whole hazelnuts, toasted and finely ground in a food processor; ½ cup (100g) sugar; (1 tablespoon unsweetened cocoa powder); 1 teaspoon ground cinnamon; ¼ teaspoon ground cloves; ¼ teaspoon salt

2. Step 2.

   Add and mix on low speed with an electric mixer until a smooth dough forms: 1 ¼ sticks (5 oz or 140g) unsalted butter, softened; 2 large egg yolks; Finely grated zest of 1 lemon

3. Step 3.

   Press the dough into a flat disk, wrap in plastic, and refrigerate for at least 2 hours, or for up to 2 days. Let the dough stand at room temperature until malleable but firm, about 30 minutes.

4. Step 4.

   Position a rack in the center of the oven. Preheat the oven to 350°F. Butter and flour a 9 ½- or 10-inch two-piece tart pan.

5. Step 5.

   Set aside one-quarter of the dough for the lattice. Press the remaining dough evenly into the bottom and up the sides of the tart pan. Roll the remaining dough between 2 sheets of plastic wrap or wax paper into a 10-inch square. Remove the top sheet of plastic or paper and cut the dough into 8 to 12 strips of equal width. If the strips are too soft to handle, refrigerate or freeze them until firm.

6. Step 6.

   Spread evenly over the tart shell: 1 to 1 ½ cups raspberry jam

7. Step 7.

   The layer of jam should be about ¼ inch thick. Carefully arrange half of the dough strips on the tart at equal distance from each other; pinch the ends onto the bottom crust. Arrange the remaining strips on top at right angles to those beneath, forming a crisscross lattice. If the strips break during handling, simply piece them together; they will fuse during baking. Bake until the lattice is golden brown, 40 to 45 minutes. Let cool completely in the pan on a rack.

8. Step 8.

   The torte can be wrapped airtight, still on the pan bottom, and stored in the refrigerator for up to 1 week or frozen for up to 1 month. Serve at room temperature.