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1
Preheat the oven to 350F.
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2
Spread the hazelnuts in a single layer on a rimmed baking sheet; toast, stirring occasionally, until skins begin to split, about 15 minutes.
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3
Immediately rub hazelnuts vigorously in a clean kitchen towel to remove skins (as much as will come off easily).
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4
Let cool.
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5
In a food processor, pulse the hazelnuts and almonds until finely ground.
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6
(Be careful not to overprocess; you dont want the mixture to become a paste.)
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7
Transfer to a small bowl; set aside.
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8
In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt; set aside.
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9
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and granulated sugar until light and fluffy, about 3 minutes.
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10
Add the egg yolk and beat 1 minute to combine.
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11
With mixer on low speed, add ground nuts and the flour mixture all at once; beat until just combined.
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12
Divide dough in half.
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13
Set a 9-inch bottomless tart ring on a parchment-lined baking sheet.
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14
Using your fingers, press one dough half into the ring to form the bottom and continue 3/4 inch up the sides of pan.
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15
Chill until firm, about 30 minutes.
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16
Meanwhile, lightly dust a piece of parchment paper with flour, and roll out the other dough half to a 13-inch round; place on a baking sheet, and chill until firm, about 30 minutes.
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17
Using an offset spatula, spread the Raspberry Jam evenly over the chilled dough in ring; set aside.
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18
Using a fluted pastry wheel, cut 3/4-inch-wide strips from chilled round of dough.
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19
Arrange strips on top of the jam in a lattice pattern.
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20
Freeze until firm, about 30 minutes.
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21
Meanwhile, preheat the oven to 350F.
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22
Bake, rotating pan halfway through, until torte is golden brown all over, about 40 minutes.
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23
Transfer to a wire rack to cool 20 minutes.
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24
Remove ring and cool torte completely.
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25
Torte can be kept at room temperature, loosely covered in plastic wrap, for up to 3 days.
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26
When ready to serve, dust with confectioners sugar, if using.
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27
A round of linzer dough, richly flavored with ground nuts and a hint of cinnamon, is cut into wide strips with a fluted pastry wheel.
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28
The strips are laidnot wovenin a simple lattice pattern across the traditional raspberry jam filling.
