Traditional Austrian Linzer Torte

Begin by gathering the ingredients on a clean, flat surface. Combine flour, ground almonds, sugar, baking powder, cinnamon, and cloves in a single area. Add butter and 2 egg yolks; mix rapidly to create a cohesive dough. Cover the dough with plastic wrap and refrigerate for 1 hour.

Next, preheat your oven to 350 degrees F (175 degrees C). Take the remaining 1 tablespoon of butter and grease a 10-inch springform pan to prevent sticking.

Press approximately two-thirds of the dough evenly into the prepared pan, ensuring a seamless bottom surface. Spread red currant jam over the dough to create a layering effect. Divide the remaining dough into smaller portions and roll each piece into 1/3-inch thick strands using your fingertips. Arrange these strips in a neat, lattice-like pattern over the jam layer. Place the final strip along the edges of the pan to form a rim.

Using the remaining 2 egg yolks, beat them lightly and brush over the lattice pattern and rim to prevent browning. Be cautious not to splash any egg yolk onto the jam.

Bake the torte in the preheated oven for approximately 45 minutes, or until it reaches a golden brown color. Monitor the baking time closely to avoid overcooking and potential darkening of the torte.

Once baked, allow the torte to cool completely before removing it gently from the pan. Store the finished product in a cool, dry location for at least 3 days before serving.