Raspberry and Cocoa Linzer Torte

Raspberry and Cocoa Linzer Torte

Ingredients

1 1/2 cups flour, plus more for dusting

1 cup ground blanched almonds

3/4 cup granulated sugar

2 tablespoons Whole Trade™ unsweetened cocoa powder

1/2 teaspoon ground cinnamon Pinch of salt

10 tablespoons cold butter, cut into small pieces

2 egg yolks

1 1/2 tablespoons lemon juice

1 1/2 tablespoons milk

1 cup Whole Trade™ raspberry jam

Powdered sugar, for dusting (optional)

Method

Preheat oven to 350°F. Put flour, almonds, granulated sugar, cocoa, cinnamon and salt into a food processor and pulse to combine. Add butter and pulse until mixture resembles coarse meal; transfer to a large bowl. In a small bowl, beat together yolks and lemon juice then add to flour mixture along with milk and stir with a fork just until mixture comes together. Press about 2/3 of the dough into an 8-inch tart pan with a removable bottom or spring form pan to form a 1/2-inch-thick crust. (If using a tart pan, crust should reach the top of the pan. If using a spring form pan, crust should reach about 1 inch up the sides.) Spread jam thickly over the bottom of the crust; set aside. Working on a well-floured surface, use floured hands to roll remaining dough into 3/4-inch-wide ropes. Press ropes into 1-inch-wide strips and lay across tart in a crisscross pattern to form a lattice top. Bake tart until jam is bubbly and crust is just golden brown around the edges, about 40 minutes. Serve tart at room temperature or chilled, dusted with powdered sugar, if you like.