Linzer Torte with Hazelnut Dough and Raspberry Lattice

What you need

• 125 g (1 stick plus 1 tbsp) unsalted butter, softened
• 100 g (1/2 cup) granulated sugar
• 1 large egg
• 125 g (1 1/4 cups) ground hazelnuts, finely ground
• 125 g (1 cup) all-purpose flour
• 1/2 tsp baking powder
• 2 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1 tsp lemon zest, finely grated
• 1 tbsp dark rum, optional
• 160 g (1/2 cup) raspberry jam, redcurrant jam is the Austrian classic
• 1 egg yolk, for the glaze

Method

Restated from the original video

1. 1

   Heat the oven to 180 °C (350 °F). Grease a 20 cm (8 in) springform pan and line the base with parchment.

2. 2

   Beat the butter and sugar with a mixer until pale and fluffy, about 4 min.

3. 3

   Beat in the egg, cinnamon, cloves, zest and rum until smooth, about 1 min.

4. 4

   Mix the flour, baking powder and hazelnuts in a bowl. Add to the butter mixture and mix on low speed until a soft dough forms.

5. 5

   Wrap the dough and chill for 30 min, until firm enough to handle.

6. 6

   Press about 60% of the dough evenly over the base of the pan.

7. 7

   Roll a third of the remaining dough into a rope 1 cm (3/8 in) thick. Press it around the edge of the base to make a low rim.

8. 8

   Spread the jam over the base, inside the rim.

9. 9

   Roll the rest of the dough into ropes of the same thickness on a floured surface and lay them across the jam in a lattice. Leave gaps between the ropes, or they will melt together while baking. If the dough turns sticky, chill it for 10 min.

10. 10

    Whisk the yolk with 1 tbsp water. Brush it over the lattice and rim, keeping it off the jam so no film forms.

11. 11

    Bake until the lattice turns deep golden, 30-35 min.

12. 12

    Cool in the pan for 10 min, then release the ring and cool completely on a rack. The flavor deepens if the torte sits overnight.

Imported from gittaskitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.