Chocolate Linzer Tart recipe

7 ounces butter
3/4 cup granulated sugar
1 egg
1/8 teaspoon vanilla extract
1 cup almond meal
1 tablespoon cinnamon
1/8 teaspoon baking powder
1 1/2 cups cake flour
1/4 cup cocoa powder
1/4 cup all-purpose flour
1 cup seedless raspberry jam

Cream together the butter and sugar. Add egg and vanilla extract; mix to combine.

In a separate bowl, combine dry ingredients. Mix dry ingredients into butter mixture. Place mixture in the refrigerator to chill.

Roll dough to 1/8-inch thickness. Line tart pan with dough, reserving some for the tops of the tarts. Fill tart shell with raspberry jam. Cut reserved dough into strips; place over the jam in a lattice design. Bake at 350 degrees F until the jam is set and the crust is golden.

Source: Chef Jeffrey Elliott - Arizona Biltmore Resort and Spa, Phoenix, Arizona - azfamily.com