Linzer Torte

This delightful, cookie-like cake is named after a city in Upper Austria called Linz, where it originated.

Servings: 8 to 10 slices

Ingredients:

1 cup unsalted butter
2 cups all-purpose flour
1-1/2 cups unpeeled coarsely chopped hazelnuts
3/4 cup sugar
1/8 teaspoon cloves
1 teaspoon cinnamon
1 whole egg, plus 1 egg yolk
2 teaspoons vanilla extract
2 cups raspberry jam
1 egg white, slightly beaten
Powdered sugar for dusting

Method:

Preheat the oven to 350 degrees.

In a food processor, whirl together the butter and the flour. Then add the hazelnuts and pulse again. Add the sugar, the cloves, the cinnamon, whole egg, egg yolk, and vanilla. Process briefly and remove to form a dough. Turn out onto a floured board. Knead briefly to make a ball. Divide the dough into a 2/3 portion and a 1/3 portion. Chill for 15 minutes in the fridge.

Roll out the 2/3 part and fit it into a 9- or 10-inch removable-bottom pan, coated with non-stick spray.

Press the dough over the bottom and up the sides. Spread generously with the jam. With the remaining 1/3 portion of the dough, roll long strings, about 1/2-inch wide and create a lattice top over the jam. Brush the lattice with the slightly beaten egg white. Bake for about 45 minutes or until nicely browned. Allow the cake to cool. Remove the rim of the pan and sprinkle with powdered sugar; serve with whipped cream if desired.

Gail Greco is the food editor of Carefree Cooking; a field editor for Romantic Homes magazine; and a contributor to many other publications.  She has authored more than 15 books on cooking, decorating, and home lifestyle.

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