Linzer Torte, the precursor to those jam-filled Linzer cookies everybody loves around the holidays, never grew to be as popular as its miniature adaptation in the U.S. But the classic Austrian dessert is every bit as delicious—and perhaps even more impressive in torte form. You’ll make torte crust, which can be prepped up to two days before you plan to serve the dessert, then coat it with raspberry jam and top it with more dough, rolled into cute little rounds. The finished product has a crisp, buttery almond crust and a slightly chewy, deliciously fruity interior. It’s the kind of simple, refined treat you’ll be dreaming of for days afterward.