And to all my readers around this tiny plant ~ Happy New Year! Feliz año nuevo! Καλή Χρονιά! Gelukkig nieuwjaar! Heri za Mwaka Mpya! Ein glückliches neues Jahr! Bonne année! كل عام وأنتم بخير
1 1/2 cups flour
1 cup ground almonds
1/2 cup sugar
finely grated zest of 1 lemon
2 hard-cooked egg yolks
1/4 teaspoon cinnamon
1/8 teaspoon ground cloves
8 ounces unsalted butter, room temperature
2 raw egg yolks
1 teaspoon vanilla extract
1 1/2 cups seedless raspberry jam, or 1 cup jam and 1/2 cup applesauce
1 egg white beaten with 1 teaspoon water
confectioner's sugar for serving
Place flour, almonds, sugar, lemon zest, hard-cooked yolks, cinnamon, cloves, and salt in the bowl of a food processor. Process for 20 seconds.
Add butter, raw yolks and vanilla, and process until dough forms a ball around the blade of the processor.
Wrap dough in plastic wrap and refrigerate for 2 hours. (Can be made one day in advance). Remove dough from refrigerator 1/2 hour prior to assembling Linzertorte.
Preheat oven to 350°F.
Take 2/3 of the dough and, using your fingers, press into an 11-inch tart pan with removable sides, making walls a bit thicker than the bottom.
Spread jam (or jam and applesauce mixture) evenly over the dough.
On a well-floured board, roll out remaining dough to 3/16-inch thick. Using a cookie cutter, cut out stars and place them on top of the jam.
Brush the stars and the walls of the Linzertorte with the egg white wash.
Bake for 40-45 minutes. Let cool.
Before serving, remove from the tart mold and dust with confectioner's sugar.