Linzer Torte

Beat the softened butter with powdered sugar until smooth and pale. Add the eggs one at a time, mixing well after each addition.

Separately, combine the sifted flour with baking powder, ground roasted hazelnuts, cinnamon, ground cloves and lemon zest. Gradually work the dry mixture into the butter mixture and quickly bring together a soft shortcrust dough.

Wrap the dough and chill for 30 minutes. Preheat the oven to 190°C. Grease a 23 cm springform pan with butter.

Set aside about a quarter of the dough for the lattice, then press the rest evenly over the bottom of the pan, shaping a low rim around the edge.

Stir the redcurrant jam and spread it over the base, leaving about 1 cm bare around the edge. Roll the reserved dough into thin ropes, arrange them over the jam in a lattice pattern, and finish the edge.

Brush the lattice and rim with beaten egg and sprinkle the edges with flaked almonds. Bake for 40–45 minutes at 190°C, until golden brown.

Let the torte cool completely in the pan, then cover and let it rest in a cool place for 12 hours so the jam sets and the pastry's flavor fully develops.