Linzer Torte

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This is based on a jacques pepin recipe of the same name. It's an elegant and scrumptious dessert that's simpler to make than it looks.

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Steps

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Combine the flour , sugar and ground almonds into a pile on a large workspace , then make a well in the middle of the mound.

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Add the butter , egg yolks , vanilla extract , cinnamon and nutmeg into the well.

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Knead the dry and wet ingredients with your hands until well-blended and the butter is thoroughly incorporated into the mix.

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Prepare a springform pan by lining it with parchment paper.

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Take roughly 3 / 4 of the dough and spread it all uniformly across the bottom of the springform pan.

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It should be at least 1 / 2 an inch thick , with a slight lip around the edges.

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Combine the jam and brandy in a mixing bowl , then spread across the dough in the springform pan.

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The lip of the dough should still be higher than the jam.

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If not , use a little of the remaining dough.

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Divide the rest of the dough into thin strips , and place them across the top of the dough , forming a lattice from edge to edge.

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Bake the torte in a 375-degree oven for 35 minutes , until the jam is bubbling a bi.

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Ingredients

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flour, sugar, toasted almond, sweet butter, egg yolks, vanilla extract, cinnamon, ground nutmeg, raspberry jam, kirsch liqueur', confectioners' sugar"]"