An eighteenth-century specialty of the Austrian town of Linz, the almond-rich Linzertorte is identifiable by its decorative latticework top. To make the lattice, roll out the dough and cut into strips as directed in the recipe. Lay a long strip across the center of the torte. Set a shorter strip on each side of the center strip, equidistant from the center strip and the edge of the torte. Place the second long strip diagonally across the first strips, again in the center of the torte. Place the remaining shorter strips on either side, and then proceed as directed.—Fran Gage
1 1/2 cups unbleached all-purpose flour
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon salt
1 cup unblanched whole almonds
1 cup confectioners’ sugar, plus extra for dusting
3/4 cup unsalted butter, at room temperature
3 large egg yolks
1 1/2 cups raspberry jam
1 tablespoon whole milk
1. Sift the flour, cinnamon, cloves, and salt into a bowl. Using the finest holes of a handheld grater, grate the zest from the lemon into the bowl. Set aside.
2. In a food processor, process the almonds with the 1 cup confectioners’ sugar until finely ground. Set aside.
3. Using a stand mixer, beat the butter with the paddle on medium speed until creamy. Beat in the almond mixture, then 2 of the egg yolks. Reduce the speed to low, add the dry ingredients, and beat just until combined. Flatten about a third of the dough into a disk, wrap in plastic, and refrigerate.
4. Butter a 9-by-1-inch round fluted tart pan with a removable bottom. Using your fingers, press the remaining dough into the bottom and sides of the pan, extending it 1/2 inch above the top. If the dough is overly soft and sticky, refrigerate it until firm enough to continue. Spread the dough with the jam.
5. On a lightly floured surface, roll the chilled dough into a rectangle about 9 inches long and 1/4 inch thick. Using a fluted pastry cutter, cut into 6 strips, each 1 inch wide; 2 of them should be 9 inches long and the others slightly shorter. Lay the strips on the torte, trimming the edges. Fold the dough extending above the pan back over the filling and strips. Crimp to seal the edges. Place the torte in the freezer for 20 minutes.
6. Preheat the oven to 350°F (175°C). In a small bowl, whisk together the remaining egg yolk and the milk. Brush the dough with the yolk mixture. Bake until the crust is browned and the jam is bubbling, 45 to 55 minutes.
7. Let cool on a wire rack until the torte is barely warm. Remove the pan sides. Run a thin-bladed knife between the torte and the pan bottom. Transfer the torte to a serving plate and let cool completely. Just before serving, dust the torte with confectioners’ sugar, if desired.
Recipe © 2003 Weldon Owen and Williams-Sonoma. All rights reserved.