Linzer Torte

Ingredients

• Raspberry jam (1 cup)
• Ground cinnamon (1 teaspoon)
• Grated lemon zest (1 tablespoon)
• Egg yolks (2 large)
• Granulated sugar (3/4 cup)
• Unsalted butter (1/2 cup, softened)
• Ground almonds (1 cup)
• All-purpose flour (1 3/4 cups)
• Salt (1/4 teaspoon)
• Powdered sugar (for dusting (optional))

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch tart pan with butter or non-stick spray to prevent sticking.
2. In a medium bowl, whisk together the all-purpose flour, ground almonds, and salt until well combined. This will ensure an even texture in your dough.
3. In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium speed for about 3-5 minutes, until the mixture is light and fluffy.
4. Beat in the egg yolks, grated lemon zest, and ground cinnamon, mixing until everything is well incorporated.
5. Gradually blend in the flour-almond mixture, mixing just until a soft dough forms. Be careful not to overmix, as this can lead to a tougher texture.
6. Divide the dough in half. Press one half evenly into the bottom of the prepared tart pan to form the base. Spread the raspberry jam evenly over this layer, making sure to reach the edges.
7. Roll out the remaining dough on a lightly floured surface to about 1/4-inch thick. Cut into strips to create a lattice pattern over the jam layer. Weave the strips together for a beautiful presentation.
8. Bake in the preheated oven for 45 minutes, or until the crust is golden brown and fragrant. Keep an eye on it to prevent over-browning.
9. Once baked, remove from the oven and allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
10. Slice and serve at room temperature, optionally dusting with powdered sugar for an elegant touch.