I had requests from every one who tasted this for the recipe. SO here it is!!!


(from Martha Stewart’s Baking Handbook)

1/2 cup hazelnuts
1 cup blanched almonds
1 1/2 cups flour
3/4 tsp baking powder
3/4 tsp cinnamon
1/4 tsp salt
1 1/2 sticks (3/4 cup) unsalted butter, room temperature
1 cup granulated sugar
1 large egg yolk
Raspberry Jam

Preheat oven to 350. Spread the hazelnuts in a single layer on a rimmed baking sheet. Toast, stirring occasionally until skins begin to split, about 15 minutes. Immediately rub hazelnuts vigorously in a clean kitchen towel to remove skins (as much as will easily come off.) Let cool.

In a food processor (i used a magic bullet), pulse the hazelnuts and almonds until finely ground. (be careful not to over process it into a paste). Transfer into a small bowl, set aside. In a medium bowl, whisk together flour, baking powder, cinnamon and salt; set aside.

In the bowl of an electric mixer fitted with a paddle attachment, beat butter and sugar until light and fluffy. Add the egg yolk and beat 1 minute to combine. With mixer on low, add ground nuts and the flour mixture all at once; beat just until combined.

Divide dough in half. Using your fingers, press half the dough into a 9 inch cheesecake pan (you can use a bottomless tart ring if you have one but I didn’t) to form the bottom and up the sides about 3/4 inch. Chill until firm, about 30 minutes. Meanwhile, lightly dust a piece of parchment paper with flour and roll out the other half of dough to a 13 inch round. Place on a baking sheet and chill until firm, about 30 minutes.

Using an off set spatula, spread the Raspberry jam evenly over the chilled base. Set aside. Cut the dough into 3/4 inch wide strips from chilled round of dough.(the recipe tells you to use a fluted pastry wheel but I don’t own one of those, so I just used my pizza cutter!). Arrange strips on top of the jam in lattice pattern. Freeze until firm, about 30 minutes. Meanwhile, preheat oven to 350.

Bake, rotating pan halfway through until torte is golden brown, about 40 minutes. Transfer to a wire rack and cool for 20 minutes. Remove ring and cool torte completely. Best eaten the day it is made as the crust gets soggy if left too long.


And while i’m talking food, an update on my MSBH Challenge.
76. Linzer Torte
77. Bagels
78. Blueberry Muffins
79. Plum Coffee Cake Muffins
80. Marble Cake (SERIOUSLY good one!)
81. White Chocolate Glaze
82. Danish Dough