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.
1¼ cups toasted almonds
1¾ cups all-purpose flour, spooned and leveled, plus more for rolling
½ cup sugar
1 teaspoon baking powder
½ teaspoon fine salt
¼ teaspoon ground nutmeg
¾ cup (1½ sticks) cold unsalted butter, cut into pieces
3 large egg yolks
1 teaspoon pure vanilla extract
1¼ cups raspberry jam
Sat fat 8g
How to Make It
Pulse the almonds in a food processor until finely ground. Add the flour, sugar, baking powder, salt, and nutmeg and pulse to combine. Add the butter and pulse until the mixture resembles coarse crumbs. Add the egg yolks and vanilla and pulse until the dough holds together when squeezed.
Transfer a quarter of the dough (about 1 cup) to a sheet of plastic wrap and press into a disk; refrigerate until firm, at least 1 hour and up to 2 days. Press the remaining dough into a 9-inch tart pan; refrigerate until firm, at least 1 hour and up to 2 days.
Heat oven to 350° F. Roll the disk of dough to a thickness of ¼ inch on a well-floured surface. Cut the dough into rounds. Spread the jam over the dough in the pan. Top with the rounds of dough. Bake until the crust is golden brown, 35 to 40 minutes.
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