Name: Linzertorte
Yield: Makes 8 servings
Ingredients: 1 2/3 cups sliced almonds with skins (6 oz); 1/3 cup sugar; 1 stick (1/2 cup) unsalted butter, softened; 1 large egg yolk; 1/2 cup all-purpose flour; 1 teaspoon finely grated fresh lemon zest; 1/4 teaspoon salt; 1/8 teaspoon cinnamon; 1/8 teaspoon ground cloves; 3/4 cup red-currant jam (8 oz); a 9-inch (24-cm) round springform pan

Trude Reder of Long Branch, New Jersey, writes: "My mother's recipe for linzertorte is one of my favorites. It brings back memories of my childhood and of my mother and grandmother busy baking in the kitchen, the delicious aroma of cinnamon and cloves filling the whole house. I've been baking this dessert for family and friends since my husband and I came to this country from Austria over 45 years ago. Now, I've started teaching my own grandchildren the recipe, hoping they will love it as much as I do."

Don't substitute jelly for the jam in this recipe — it might leak from the crust.

Active time: 30 min Start to finish: 3 1/4 hr

Cooks' notes:

• Dough can be formed into disks 1 day ahead and chilled, wrapped well in plastic wrap. • Torte keeps in an airtight container at room temperature 2 days.

Recipe notes

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