- For the dough
- 200 grams Pastry flour
- 100 grams powdered sugar
- 1 pinch salt
- 100 grams ground Hazelnuts
- 1 egg
- 200 grams butter
- Pastry flour (for the work surface)
- butter (for the pan)
For the dough: Mix flour with sugar, salt and almonds on work surface, make a well in center, beat in egg and distribute small pieces of butter around mixture. Knead quickly with hands to form smooth dough, shape into dough ball, cover in plastic wrap and refrigerate for 30 minutes.
Preheat oven to 160°C (approximately 320°F.)
Press about 3/4 dough into buttered springform pan and form an edge.
For the filling: Spread dough with raspberry jam. Roll out remaining dough, cut into 1 cm (approximately 1/3 inch) wide strips, and use to make lattice on top of torte.
Roll out remaining dough again, cut out small crescents and arrange dough crescents around edge of torte. Mix egg yolks with 1-2 teaspoons water and sprinkle over dough. Bake torte in preheated oven about 1 hour until golden brown.
Remove pan from oven, sprinkle torte with powdered sugar and let cool. Loosen torte from pan and serve cut into pieces.