Linzer Torte

Ingredients

• 250g plain flour
• 200g ground hazelnuts or almonds
• 180g unsalted butter, cold and cubed
• 120g caster sugar
• 2 egg yolks
• 1 tsp ground cinnamon
• half tsp ground cloves
• 1 lemon, zested
• 250g raspberry or redcurrant jam
• 1 egg, beaten for glazing

Method

1. Mix flour, ground nuts, sugar, cinnamon, cloves, and lemon zest in a bowl.
2. Rub in cold butter until the mixture resembles coarse crumbs. Add egg yolks and bring together into a soft dough.
3. Wrap and chill for 30 minutes.
4. Roll out two-thirds of the dough and press into a tart tin. Spread jam evenly over the base.
5. Roll remaining dough into thin strips and arrange in a lattice over the jam.
6. Brush lattice with beaten egg. Bake at 180C for 35-40 minutes until golden and fragrant.
7. Cool completely before slicing. Linzer Torte improves after resting overnight.