BY MADELEINE IGNON
This recipe was inspired by a conversation I had yesterday evening about linzertorte, a Austrian dessert made with red currant jam and some sort of ground nut, usually almonds. In a fit of ambition, my friend and I decided to make one, but then realized, too late on a Sunday, that we didn’t have many of the ingredients required to stay true to a traditional recipe. So, with what we did have-almond meal, raspberry jam, and coconut flour-we made this. It was delicious the night of over vanilla ice cream, but it was even better the next day since it had more time to set in the fridge. The combination of coconut, almond, and raspberry turned out to be exactly what we were craving!
Loosely adapted from Epicurious
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1 1/3 cup almond meal
1/3 cup brown sugar
1 stick (1/2 cup) unsalted butter, melted
1 large egg yolk
1/2 cup coconut flour
1/4 tsp salt
1/8 tsp cinnamon
1/8 tsp cardamom
3/4 cup raspberry jam (I used and recommend Bonne Maman)
1. Preheat oven to 350 degrees. Combine all the ingredients except the jam in a large bowl and mix thoroughly. Once it is mixed, separate into two equal parts.
2. In a greased pie pan, lay down one part of the crust mixture and pack so it's even and compact in the bottom. I recommend using a glass to pack it like sand.
3. Add a layer of the jam, and then use the second half of the crust mixture for the top crust. Sprinkle with cinnamon and bake for about 25 minutes. Let cool before eating.