This Linzer Torte Recipe is comprised of a delicious hazelnut and almond spiced crust and filled with a raspberry jam filling.
Add all-purpose flour, sugar, spices, salt, and baking powder and pulse until combined.
Pour raspberry preserves over the dough and refrigerate while prepping the topping.
Remove pan from refrigerator. Using an offset spatula, gently transfer the strips to the tart pan. Lay half the strips, evenly spaced, across the torte and then turn the pan a quarter turn and lay the remaining strips across the first strips. If strips break, simply press back together.
This recipe was slightly adapted from Joyofbaking.com and tips from my Swiss mother-in-law!
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