This is a favorite recipe for Linzertorte. The real thing has a cake-like rather then a pastry-like texture.
Makes one 9-inch cake
1 cup whole natural (skin on) hazelnuts
3/4 cup sugar
1 1/2 cups all-purpose flour (spoon flour into dry-measure cup and level off)
1 teaspoon ground cinnamon
1 teaspoon alkalized (Dutch Process) coco powder, optional
1/4 teaspoon ground cloves
1 teaspoon baking powder
12 tablespoons (1 1/2 sticks) unsalted butter, softened, cut into 12 pieces
1 large egg
1 large egg yolk
2/3 cup seedless raspberry preserves
1/4 cup coarsely chopped hazelnuts
Confectioners’ sugar for finishing
One 9-inch round pan buttered and the bottom lined with a disk of parchment; a pastry bag fitted with a 1/2-inch plain tube (Ateco # 206)
- Set a rack in the middle level of the oven and preheat to 350 degrees
- Pulse hazelnuts and sugar in a food processor until well ground, but not powdery.
- Add the flour, spices, cocoa powder, and baking powder and pulse again to mix.
- Add the butter; pulse again to mix in but without letting the dough become pasty.
- Add the egg and yolk and pulse until the dough clings together.
- Invert the dough to a floured work surface and carefully remove the blade. Divide the dough in half.
- Using a floured hand, evenly press half the dough into the prepared pan, then spread with the preserves to within 1/2-inch of the edge.
- With the remaining dough, pipe a diagonal lattice over the preserves. Or divide the dough into 10 pieces and gently roll into thick strands instead of piping. Sprinkle with the hazelnuts.
- Bake the Linzertorte until it is firm and lightly golden, about 40 minutes.
- Cool in the pan on a rack. Invert to a cardboard, remove pan and paper, and replace with a platter. Invert again, replacing any hazelnuts which might have fallen off. Dust lightly with confectioners’ sugar immediately before serving.
WEISSE LINZERTORTE: Substitute blanched almonds for the hazelnuts. Omit cinnamon and cocoa; add 2 teaspoons each grated lemon zest and vanilla with the egg and yolk.