Linzer Torte

Instructions

1. Prepare the dough
   In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the egg yolks one at a time, mixing well after each addition. Stir in the lemon zest.
2. Add dry ingredients
   In a separate bowl, whisk together the flour, ground nuts, cinnamon, cloves, nutmeg, and salt. Gradually add this mixture to the butter mixture, stirring until it forms a soft dough. Wrap about two-thirds of the dough in plastic wrap and refrigerate the remaining third separately for 1 hour.
3. Prepare the pan
   Preheat oven to 350°F (175°C). Grease a 9-inch (23cm) tart pan with a removable bottom. Press the larger portion of dough evenly into the bottom and up the sides of the pan, creating a crust about ¼ inch thick.
4. Add the filling
   Spread the raspberry jam evenly over the dough in the tart pan, leaving a small border around the edge.
5. Create the lattice top
   Roll out the remaining dough on a lightly floured surface to about ¼ inch thickness. Cut into strips about ½ inch wide. Arrange the strips in a lattice pattern over the jam. Press the edges to seal.
6. Bake the torte
   Place the tart pan on a baking sheet and bake in the preheated oven for 40-45 minutes, or until the crust is golden brown. Allow to cool in the pan on a wire rack.
7. Finish and serve
   Once completely cooled, carefully remove the torte from the pan. Dust with powdered sugar just before serving. The Linzer Torte can be stored in an airtight container at room temperature for up to 3 days.