Active time: 15 min Start to finish: 40 min

　　

Ingredients

Makes 6 to 8 servings

　　1 cup hazelnuts (4 oz)

　　1/3 cup all-purpose flour

　　1/8 teaspoon salt

　　1/2 cup plus 2 tablespoons granulated sugar

　　1/2 stick (1/4 cup) unsalted butter, softened

　　3 large eggs

　　1/4 cup seedless raspberry jam plus additional (optional) for serving

　　Confectioners sugar for dusting

　　

Step 1

Put oven rack in middle position and preheat oven to 400°F. Butter a 13- by 9-inch metal baking pan and line bottom with wax paper or parchment, then butter paper.

　　

Step 2

Finely grind nuts with flour, salt, and 2 tablespoons granulated sugar in a food processor.

　　

Step 3

Beat together butter and remaining 1/2 cup granulated sugar in a bowl with an electric mixer until pale and creamy, about 2 minutes. Add eggs 1 at a time, beating until just incorporated. Fold in nut mixture gently but thoroughly.

　　

Step 4

Spread batter evenly in baking pan and bake until torte is lightly browned around edges and firm but springy to the touch, about 15 minutes.

　　

Step 5

Run a small knife around edges of cake, then invert a rack over pan and flip cake onto rack. Remove paper, turn cake right side up, and cool 10 minutes. Transfer cake to a cutting board and halve crosswise. Spread jam on top of 1 half, then place second half on top, right side up. Cut torte into 4 squares, then cut each square diagonally into triangles.

　　

Step 6

Dust triangles with confectioners sugar and serve with additional jam if desired.