Linzer torte

Step 1/4

• 27½ g hazelnuts
• 35 g flour
• ¼ lemon (zest)
• ¼ tsp ground cinnamon
• ⅛ tsp ground cloves
• 27½ g sugar
• ⅛ tsp salt
• 27½ g butter, chilled
• ¼ egg
• butter for greasing

• food processor
• oven
• tart pan

Preheat oven to 175°C/350°F. Grease tart pan with butter. Blend hazelnuts, flour, lemon zest, cinnamon, cloves, sugar, and salt in food processor until nuts are finely ground and ingredients are combined. Add butter and egg and pulse until a soft dough forms.

Step 2/4

• flour for dusting

Turn dough out onto a lightly floured surface and knead a couple of times until the dough is smooth. Reserve a third of the dough for the topping and press the remaining dough evenly into tart pan, making sure to press it up the sides and into corners.

Step 3/4

• 92½ g high-quality raspberry jam

• rubber or offset spatula

Spread jam over the dough evenly.

Step 4/4

• ¼ egg yolk
• ¼ tsp water
• flour for dusting

• pastry brush
• oven
• knife
• small mixing bowl
• rolling pin

On a lightly floured surface, roll remaining dough out until 0.5-cm/0.25-inch thick. Cut strips of dough and arrange as a lattice or in any decorative pattern atop the jam. Mix together egg yolk with water until smooth. Brush crust with egg wash, then bake in preheated oven at 175°C/350°F for approx. 35 – 45 min., or until crust is golden brown and the jam is bubbling.

Enjoy your meal!