From Linz, Austria, Linzer torte is made with an almond dough flavored with cinnamon, filled with raspberry jam, and topped with a lattice of pastry strips. One of the world’s oldest named desserts, this tart makes an elegant teatime treat.
Beat the butter and powdered sugar, then add the egg yolks. Mix in the all-purpose flour, almond flour, and cinnamon to form a soft dough. Let it rest for 30 minutes.
Press most of the dough into the pan, bringing it up the sides.
Spread the raspberry jam over the crust.
Cut the remaining dough into strips and arrange them over the jam in a lattice pattern.
Bake in an oven preheated to 175°C / 345°F for 30–35 minutes, until golden.
Let cool completely, then slice.
Store in an airtight container at room temperature for up to 5 days.
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