Stepping outside the world of cookies...Torte land here we come

I finally made the plunge and invested in a new food processor which of course opens the door for many more food adventures.  I have become quite the master at baking the perfect cookie, just the right crispness on the outside but soft and chewy at the same time.  My husband is a fan of pastries and fruit fillings.  So I'm expanding my horizons with my  food processor and trying some new recipes. 

 Today's food adventure included making a Linzertorte.  The great thing about this recipe was I had everything I needed in my pantry or fridge and it was super easy.  This could easily be a weeknight dessert.  

Recipe: 

3/4 c whole unsalted almonds

1 1/2 c flour

1/2 c margarine stick, cut into chunks

1/2 c powdered sugar

1 tsp grated lemon zest

1 egg

1 1/4 c raspberry jam or your favorite flavor of jam

Preheat oven to 350 degrees.  

Using the steel blade of your food processor, process 1/4 c flour  with almonds until finely chopped, approx 30 seconds.  Empty into a small separate bowl and set aside.  

Process remaining 1 1/4 c of flour with margarine and powder sugar until crumbly. 

 Add nut-flour mixture back into food processor bowl, lemon zest and egg.  Process until blended approx 10 seconds.  Grease the bottom and 1/4in of the sides of a 9" springform pan.  Press 3/4 of the dough into the bottom of springform pan to make a shallow shell.  Spread the shell evenly with jam.  Roll out the remaining dough on a lightly floured surface and cut into strips approx 1/2in wide.  Arrange strips in lattice work design on top of the torte.    

Bake 45 minutes and cool completely.  Dust with powder sugar before serving.

Simply put, this torte is sweet, fruity and nutty.  The crust reminds me of a buttery, nutty shortbread that compliments the sweet raspberry flavor of the jam.  Even though this is a dessert, it would compliment a cup of coffee well.  Brew up a pot of coffee and have a slice with a friend.