I typically make linzer cookies each year but Liz, who works with me, makes her German linzertorte. She is German and I trust her recipe as authentic! More importantly it’s delicious.

Makes 1 8-Inch Round

25 Grams Toasted Hazelnuts

25 Grams Toasted Walnuts

225 Grams All Purpose Flour

1/4 tsp Ground Cinnamon

40 Grams White Sugar

150 Grams Cold Unsalted Butter, Cut into Small Cubes

2 Large Egg Yolks

Zest of 1 Orange

Juice of Half an Orange

Raspberry and Red Current Jam for the filling

Preheat oven to 350.

In the bowl of a food processor, pulse the nuts until finely ground. Add in the remaining ingredients with the exception of the jam. Pulse until a loose dough just comes together.

Transfer dough to the work surface. Roll out into a round. Gently place into a 8-9 inch fluted false bottom tart pan, trim off the excess.

Place in the fridge to chill. Use the remaining dough trimmings to cut out stars or circles to decorate the top.

Remove the tart from the fridge and fill with jam mixture (or just one of the flavours if preferred). Top with pastry decorations and brush with egg wash (beaten egg yolk with a splash of cream)

Bake for 25-30 minutes until golden brown.

Allow to cool and set before slicing. Dust with powdered sugar to serve.