This torte is best eaten the day it is baked, when the crust is still crisp. You will need a nine-inch bottomless tart ring; a springform pan will also work. Instead of making the jam, you can use 1 1/4 cups store-bought raspberry jam.

　　

Ingredients

makes one 9-inch cake

　　1/2 cup (about 2 1/2 ounces) hazelnuts

　　1 cup (about 5 ounces) blanched almonds

　　1 1/3 cups all-purpose flour, plus more for dusting

　　3/4 teaspoon baking powder

　　3/4 teaspoon ground cinnamon

　　1/4 teaspoon salt

　　1 1/2 sticks (3/4 cup) unsalted butter, room temperature

　　1 cup granulated sugar

　　1 large egg yolk

　　Raspberry Jam (page 393)

　　Confectioners’ sugar, for dusting (optional)

　　

Step 1

Preheat the oven to 350°F. Spread the hazelnuts in a single layer on a rimmed baking sheet; toast, stirring occasionally, until skins begin to split, about 15 minutes. Immediately rub hazelnuts vigorously in a clean kitchen towel to remove skins (as much as will come off easily). Let cool.

　　

Step 2

In a food processor, pulse the hazelnuts and almonds until finely ground. (Be careful not to overprocess; you don’t want the mixture to become a paste.) Transfer to a small bowl; set aside. In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt; set aside.

　　

Step 3

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and granulated sugar until light and fluffy, about 3 minutes. Add the egg yolk and beat 1 minute to combine. With mixer on low speed, add ground nuts and the flour mixture all at once; beat until just combined.

　　

Step 4

Divide dough in half. Set a 9-inch bottomless tart ring on a parchment-lined baking sheet. Using your fingers, press one dough half into the ring to form the bottom and continue 3/4 inch up the sides of pan. Chill until firm, about 30 minutes. Meanwhile, lightly dust a piece of parchment paper with flour, and roll out the other dough half to a 13-inch round; place on a baking sheet, and chill until firm, about 30 minutes.

　　

Step 5

Using an offset spatula, spread the Raspberry Jam evenly over the chilled dough in ring; set aside. Using a fluted pastry wheel, cut 3/4-inch-wide strips from chilled round of dough. Arrange strips on top of the jam in a lattice pattern. Freeze until firm, about 30 minutes. Meanwhile, preheat the oven to 350°F.

　　

Step 6

Bake, rotating pan halfway through, until torte is golden brown all over, about 40 minutes. Transfer to a wire rack to cool 20 minutes. Remove ring and cool torte completely. Torte can be kept at room temperature, loosely covered in plastic wrap, for up to 3 days. When ready to serve, dust with confectioners’ sugar, if using.

　　

Linzertorte how-to

Step 7

A round of linzer dough, richly flavored with ground nuts and a hint of cinnamon, is cut into wide strips with a fluted pastry wheel.

　　

Step 8

The strips are laid—not woven—in a simple lattice pattern across the traditional raspberry jam filling.

　　Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. © 2005 Clarkson Potter