Yield:

1 10-inch torte

The Linzer torte is a rich, delicious dessert named for the Austrian city of Linz. Many tortes are multilayered cakes made with nuts, but the Linzer torte is different—it’s decidedly more tart than cake, but still centered on nuts. There's a rich nut pastry crust that’s covered with jam, then a lattice top of the same nut pastry.

Variations abound, and Martha uses a combination of almonds and hazelnuts in her version, whereas other recipes are all almonds and some include pecans. The jam also varies; raspberry is the most popular, but you'll also find apricot or cherry fillings. Cut thin slices of your Linzer torte and enjoy with strong coffee, just like they serve it in a Viennese coffeehouse.

linzer torte pie and slice on plate — Bryan Gardner

Ingredients

½ cup hazelnuts (about 2 ½ ounces)
1 cup blanched almonds (about 5 ounces)
1 ⅓ cups all-purpose flour, plus more for dusting
¾ teaspoon baking powder
¾ teaspoon ground cinnamon
¼ teaspoon salt
1 ½ sticks unsalted butter, room temperature (¾ cup)
1 cup granulated sugar
1 large egg yolk
1 ¼ cups raspberry jam
Confectioners' sugar, for dusting (optional)

Directions

Preheat oven and toast hazelnuts:

Preheat oven to 350°F. Spread 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.
Grind nuts:

In a food processor, pulse hazelnuts and almonds until finely ground.

Be careful not to overprocess the nuts; you don't want the mixture to become a paste or nut butter.
Combine dry ingredients:

In a medium bowl, whisk together flour, baking powder, cinnamon, salt, and nut mixture; set aside.
Cream butter and sugar

In bowl of an electric mixer fitted with the paddle attachment, beat butter and granulated sugar until light and fluffy, about 3 minutes.
Add yolk, then dry ingredients:

Add egg yolk and beat 1 minute to combine. With mixer on low speed, add ground nuts and flour mixture all at once.
Divide dough and press half into tart pan:

Divide dough in half. Set a 10-inch fluted tart pan with a removable bottom on a parchment-lined baking sheet. Using your fingers, press 1 dough half into tart pan. Chill until firm, about 30 minutes.
Roll remaining dough:

Meanwhile, roll remaining dough half between 2 sheets of parchment paper lightly dusted with flour to a 12-inch round; place on a baking sheet and chill until firm, about 30 minutes.
Spread jam over dough in tart pan:

Using an offset spatula, spread jam evenly over chilled dough in tart pan; set aside.
Cut strips of dough and arrange in lattice:

Using a fluted pastry wheel, cut 3/4-inch-wide strips from chilled round of dough. Arrange strips on top of jam in a lattice pattern. Freeze until firm, about 30 minutes. Meanwhile, preheat oven to 350 degrees.
Bake and cool torte:

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. When ready to serve, dust with confectioners' sugar, if using.