Coconut and raspberry linzer torte

A raspberry always brings a smile. 

Being home has me baking everything in sight and I can't stop and my house seems to be exploding in desserts. Between lemon cake, chocolate chip cookies, the booze cruise that lines our downstairs bar, and now, this coconut and raspberry linzer torte, the sugar intake of the Kohr family has gone through the roof! (Not that we mind...) 

Though it's the end of August, and nearing the end of summer, I'm already thinking of Christmas.  The reason for this sudden holiday fever is unclear; maybe it's because Dylan and Weston started making their Christmas lists last week, or it could be that Ketel One arrives tomorrow and it feels like Christmas Eve (!!!!!!!!!!!!!), or maybe it's because a history of awesome Santa Claus presents have permanently brainwashed me into lusting after December.

In my family we had something spectacular, known as Cookie Baking Day. Cookie Baking Day is exactly what it sounds like. Our kitchen turns into the Keebler Elf Tree, and we start churning out enough cookies to put those little elves out of business. Powdered sugar fills our lungs and dusts our fingertips, sprinkles get lost in the kitchen crevices, and white russians disappear faster than the sticks of butter. It's a great day, and we make great things. For example, Linzer Tart Cookies.  

These cookies are almondy, jammy, tart, sweet, melty, and soft. The tang of raspberry plays hopscotch with the almond, and the powdered sugar provides that "little extra" of sweetness (just don't inhale before you take a bite). They have consistently been one of my favorites, and with raspberries in season, I've wondered "why, why, limit this delicious cookie to a particular month?!!! Especially when I have this beautiful kitchen to cook in?!

Luckily, the Kinfolk Table offers an amazing Linzer Torte recipe from Lillie Auld. Lillie is an event planner, blogger, and baker, and living the good life in Brooklyn. To have a little fun, and to give the torte an extra layer of summer, and to accidentally make it gluten-free (!!!), I swapped all-purpose flour for coconut flour, and sprinkled shredded coconut into the batter. It was a little complicated making the switch, as coconut flour is far more absorbent than all-purpose, but it was fun to experiment. 

coconut and raspberry linzer torte

9 tablespoons unsalted, room temperature butter

1/2 cup coconut flour

1 3/4 cups almond flour

1/2 teaspoon baking powder

1/2 teaspoon salt

2/3 cup sugar

1 large egg, room temperature

1 teaspoon vanilla extract

1/4 teaspoon almond extract

1/4 cup finely shredded coconut

12 ounces high-quality raspberry jam

Sliced almonds

Coarse sugar

Powdered sugar

Place a rack in the center of the oven and preheat to 350. Grease a 9-inch tart part with 1 tablespoon of the unsalted butter.

Combine the flours, baking powder, and salt in a medium bowl. Set aside.

Beat the remaining butter and sugar on an electric mixer at medium speed until light and fluffy, or for about 3 minutes.  Scraped down the sides with a rubber spatula, and add the milk, egg and extracts, beating until just combined. Slowly add the flour mixture and blend on slow until evenly incorporated. Stir in the coconut flakes. 

Press two-thirds of the dough into the bottom and up the side of the tart pan. Spread the jam evenly across the dough.

Using your hands, scoop out about a tablespoon of the remaining dough and press into a flat, disc shape. Place it on the top of the jam, and towards the edge of the tart. Continue this process, arranging the small rounds on top of the jam, working from the edge of the tart and making your way into the center. (You can also use a cookie-cutter, but I like the rustic look of hand-patted discs.)

Bake for 35-40 minutes or until is bubbling and the dough begins to brown. Transfer to a rack to cool, for at least one hour. Dust with confectioner's sugar and serve.

This recipe is adapted from the Kinfolk Table, which was adapted from Lillie's mother, Mary Etue Auld, who adapted it from a 1977 issue of Sunset Magazine. It can easily be made without coconut flour or flakes; simply use 1 3/4 cup of all-purpose flour and omit the milk. Coconut flour is highly absorbent, and a little goes a long way.

This recipe is adapted from the Kinfolk Table, which was adapted from Lillie's mother, Mary Etue Auld, who adapted it from a 1977 issue of Sunset Magazine. It can easily be made without coconut flour or flakes; simply use 1 3/4 cup of all-purpose flour and omit the milk. Coconut flour is highly absorbent, and a little goes a long way.

-stay cozy!