Linzertorte

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 10
• 250 g hazelnuts
• 200 g chocolate
• 200 g cake matzo meal
• 200 g caster sugar
• 2 teaspoons cinnamon
• 1 pinch ground cloves
• 200 g margarine
• 3 eggs
• 1 tablespoon brandy
• 1 tablespoon coffee
• 340 g raspberry jam (tiptree is best)
• 225 g raspberries

Recipe

• 1 preheat oven to 180°c/ 350°f.
• 2 toast hazelnuts until golden brown. grind in food processor.
• 3 met chocolate in a bain marie and allow to cool.
• 4 add matzah meal, sugar, spices and margarine to the processor and pulse.
• 5 add chocolate, eggs, brandy and coffee to the processor and pulse until sticky.
• 6 press two thirds of the mixture into a 25cm/10 inch flan tin with a loose base.
• 7 add the raspberry jam.
• 8 use some of the reserved pastry to make a lip around the top edge of the pastry shell.
• 9 use the rest of the pastry to make a lattice pattern.
• 10 place on baking sheet and bake for 30 to 35 minutes.
• 11 dust with icing sugar and top with the raspberries.