This torte is best eaten the day it is baked, when the crust is still crisp. You will need a nine-inch bottomless tart ring; a springform pan will also work. Instead of making the jam, you can use 1 1/4 cups store-bought raspberry jam.
Recipe information
Yield
makes one 9-inch cake
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. Spread the hazelnuts in a single layer on a rimmed baking sheet; toast, stirring occasionally, until skins begin to split, about 15 minutes. Immediately rub hazelnuts vigorously in a clean kitchen towel to remove skins (as much as will come off easily). Let cool.
Step 2
In a food processor, pulse the hazelnuts and almonds until finely ground. (Be careful not to overprocess; you don’t want the mixture to become a paste.) Transfer to a small bowl; set aside. In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt; set aside.
Step 3
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and granulated sugar until light and fluffy, about 3 minutes. Add the egg yolk and beat 1 minute to combine. With mixer on low speed, add ground nuts and the flour mixture all at once; beat until just combined.
Step 4
Divide dough in half. Set a 9-inch bottomless tart ring on a parchment-lined baking sheet. Using your fingers, press one dough half into the ring to form the bottom and continue 3/4 inch up the sides of pan. Chill until firm, about 30 minutes. Meanwhile, lightly dust a piece of parchment paper with flour, and roll out the other dough half to a 13-inch round; place on a baking sheet, and chill until firm, about 30 minutes.
Step 5
Using an offset spatula, spread the Raspberry Jam evenly over the chilled dough in ring; set aside. Using a fluted pastry wheel, cut 3/4-inch-wide strips from chilled round of dough. Arrange strips on top of the jam in a lattice pattern. Freeze until firm, about 30 minutes. Meanwhile, preheat the oven to 350°F.
Step 6
Bake, rotating pan halfway through, until torte is golden brown all over, about 40 minutes. Transfer to a wire rack to cool 20 minutes. Remove ring and cool torte completely. Torte can be kept at room temperature, loosely covered in plastic wrap, for up to 3 days. When ready to serve, dust with confectioners’ sugar, if using.
Linzertorte how-to
Step 7
A round of linzer dough, richly flavored with ground nuts and a hint of cinnamon, is cut into wide strips with a fluted pastry wheel.
Step 8
The strips are laid—not woven—in a simple lattice pattern across the traditional raspberry jam filling.
