1. Reserve a little of the specified butter for greasing the dish; use the rest in the following steps. Mix the flour with the ground hazelnuts, cinnamon, ground cloves, cocoa powder, lemon zest and a pinch of salt.
2. Add the cold diced butter, icing sugar and egg and quickly knead into a shortcrust dough; wrap in cling film and chill for 1 hour.
3. Roll out two thirds of the dough and press it into the base and about 2 cm up the sides of a buttered 26 cm tart tin.
4. Spread with the redcurrant jam; roll out the remaining dough, cut into 1 cm strips and lay them in a lattice over the jam, adding one strip around the edge.
5. Brush the lattice with beaten egg yolk, sprinkle the edge with flaked almonds and bake in an oven preheated to 175 °C for 45-50 minutes.
6. Cool in the tin, dust with icing sugar and serve in thin slices.
Tip: Linzer torte is best after resting 1-2 days - by then the pastry has absorbed the moisture of the jam and the aroma of the spices.
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