Linzer Torte

Using the paddle attachment, cream the softened butter and sugar in a stand mixer, at a medium speed.

Add the two egg whites and one egg yolk and continue to mix until fluffy. Next add vanilla, cinnamon, almond extract, ground cloves, salt, baking powder and mix it.

Then add finely ground almonds and mix that in.

Next, add the flour in two installments and mix it in. Increase the speed and knead the mixture into a smooth dough. The dough can also be made by hand.

Divide the dough into two portions. One you can use for the classic Linzer torte. The other for the fancy version.(Tip: May wrap the portions with cling wrap and freeze to use later).

Take one portion of the dough and cut out 40% of it.

Roll it out into a circle, dusting with flour as needed. You can also roll out the dough between two sheets of wax paper.

Cut narrow strips using a pizza cutter or a sharp knife. Refrigerate to allow the strips to firm up while proceeding with the next steps.

Roll out the remaining 60% of the dough into a 10-inch circle, dusting the work surface with flour.

Prepare a springform pan by lightly applying butter all over and lining it with a parchment paper circle in the bottom.

Open the ring of the springform pan and transfer the dough circle using a floured cake lifter (or a flat lid) on to the base.

Close the ring around the springform pan and using your fingers, press the dough about one inch up the sides of the pan.

Take about half the jam and spread it out evenly on the dough circle.

With the help of an offset spatula lay about four to five of the narrow strips over the jam, parallel and evenly spaced.

Repeat with laying four more strips in the opposite direction to create a lattice pattern. If the strips break, just patch it up and it will bake fine. Trim the edges of the strips.

Use the remaining strips to create a border at the outer edge of the Linzer torte, where the strips join the bottom crust. Seal the outer edge using a fork or spatula.

Whisk the other egg yolk (add few drops milk if needed) and brush all over the pastry strips. Decorate the outer edge of the torte using almond slices.

Take second portion of the dough and cut out about 40% of it.

Roll it out into a circle, dusting with flour as needed. You can also roll out the dough between two wax papers for ease.

Use small (1/2 to 1 inch) cookie cutters and cut out shapes of your preference. With the remaining dough, roll out rope shaped strips of 5 to 6 inches long.

Proceed with the remaining 60% of the dough following steps 3 to 8 (as we did for lattice pattern above).

Arrange the cut out shapes evenly spaced over the jam layer.

Use the rope shaped dough strips to create a border at the outer edge of the Linzer torte and flatten with a spatula.

Whisk the other egg yolk (add few drops milk if needed) and brush all over the pastry strips. Decorate the outer edge of the torte using almond slices.

Preheat oven to 375 degrees Fahrenheit. Place the baking pan in the center of the oven and bake the Linzer torte for 25 to 35 minutes until golden brown.

Remove from the oven and let it cool for some time. Using a butter knife or spatula loosen the torte from the pan, release the ring and let it cool completely.

Dust with powdered sugar. It is best to slice and enjoy it the next day. This torte keeps well at room temperature for few days, but you may also refrigerate it for a week. It can also be frozen.