Ingredients

• 1 3/4 cups flour
• 1/3 cup sugar
• 1 cup toasted almond, chopped and ground
• 8 ounces sweet butter, softened and cut into cubes
• 3 egg yolks
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground nutmeg
• 12 ounces raspberry jam (I prefer Smuckers seedless red raspberry jam)
• 1 1/2 tablespoons kirsch liqueur
• 1/2 cup confectioners' sugar

Instructions

1. Combine the flour, sugar and ground almonds into a pile on a large workspace, then make a well in the middle of the mound.

2. Add the butter, egg yolks, vanilla extract, cinnamon and nutmeg into the well.

3. Knead the dry and wet ingredients with your hands until well-blended and the butter is thoroughly incorporated into the mix.

4. Prepare a springform pan by lining it with parchment paper.

5. Take roughly 3/4 of the dough and spread it all uniformly across the bottom of the springform pan. It should be at least 1/2 an inch thick, with a slight lip around the edges.

6. Combine the jam and brandy in a mixing bowl, then spread across the dough in the springform pan. The lip of the dough should still be higher than the jam; if not, use a little of the remaining dough.

7. Divide the rest of the dough into thin strips, and place them across the top of the dough, forming a lattice from edge to edge.

8. Bake the torte in a 375-degree oven for 35 minutes, until the jam is bubbling a bit and the dough is starting to turn golden brown.

9. Remove from the oven and let rest for 15 minutes.

10. Carefully peel down the edges of the parchment paper away from the edges.

11. Sprinkle the top of the torte with confectioner's sugar.