Lovely rich texture of ground almonds brightened by fresh, tart raspberry jam. Yes, sir, I’ll have another!

Linzertorte is not a new creation. I read that the first published recipes for this lovely dessert appeared in the early 1700’s. Sidestepping a culinary history lesson, I can happily report that you we love this torte. What makes ours a bit different is freezer jam – which is a magical concoction made from a mix of fresh berries, pectin and sugar without using heat. The result is a fresh, bright flavor, featuring the sweet, tart Pow of right-off-the-bushes raspberry taste. Click here to read more about freezer jam.

Freezer Jam Linzertorte

Ingredients

• 1 1/2 cups all purpose flour
• 1/2 tsp ground cinnamon
• 1/8 tsp ground cloves
• pinch salt
• 1 cup whole almonds
• 1 cup confectioners’ sugar
• 3/4 cup unsalted butter, melted
• 2 large egg yolks
• 1 1/2 cups raspberry freezer jam

Directions

1. Whisk together flour, cinnamon, cloves and salt in a bowl. Set aside.
2. In a food processor, process almonds with confectioner’s sugar. Almonds should be finely ground.
3. Pour butter into almond mixture and mix well.
4. Add in egg yolks. Mix well.
5. Add flour mixture to almond mixture and mix well.
6. Separate about 1/3 of the dough. Flatten it into a disc. Wrap in plastic and refrigerate.
7. Take remaining dough and press it into a greased, fluted tart pan. I used a springform pan and that worked well, too.
8. Spread dough with jam. Place this part of torte into refrigerator.
9. Take chilled dough and roll out into a circle about 1/4 inch thick.
10. Using a fluted roller, cut the rolled dough into 6 strips.
11. Criss-cross strips on top of torte.
12. Press edges together to seal.
13. Place torte in refrigerator while preheating oven.
14. Preheat oven to 350 degrees F (180 degrees C).
15. Bake torte until crust is browned and jam is bubbling, about 45 minutes.
16. Let cool on wire rack until torte is just warm. Remove torte from pan and move it to a serving plate.
17. Dust top of Linzertorte with confectioners’ sugar to serve.