Linzertorte- Dark

This is a traditional Austrian dessert with the classic list of ingredients. Very easy to put together and extremely delicious!

• Ready In: 1 hr
• Serves: 8-10
• Yields: 1 pie

Ingredients

• 8  ounces flour (I use whole wheat)
• 4  ounces hazelnut meal
• 6  ounces sugar (I use turbinado)
• 1  teaspoon baking powder
• 1 1⁄2 teaspoons cinnamon
• 1⁄4 teaspoon ground cloves
• 6  ounces butter
• 1  whole egg
• 1  egg yolk
• 5  ounces  raspberry preserves
• 2  ounces  sliced almonds
•  egg wash

Directions

1. Mix all dry ingredients together well. Cut cold butter into 1/2 inch cubes and add to flour. Incorporate butter using the paddle on the kitchenaid mixer. Continue mixing till parmesan cheese-like consistency. Add eggs and mix till incorporated. The batter will be broken and not very wet.
2. Scrape half of the batter into a 10 inch pan. spread evenly. spread preserves over dough to within 1 inch of edge. Pipe or place rolls of the remaining dough over the preserves in a diagonal lattice. Place dots of remaining dough around edges. paint with egg wash and sprinkle sliced almonds around edge. Bake at 350 for about 45 minutes.