2 1/4 cups all-purpose flour
1 cup blanched almonds, finely ground
1/4 cup granulated sugar
1/4 cup unsweetened cocoa powder
3/4 cup unsalted butter, chilled and cubed
1/4 cup cold milk
1 1/2 cups seedless raspberry jam
Icing sugar, to garnish
Preheat oven to 350°F. Butter 6-inch removable-bottomed flute tart pan ; set aside.
In large bowl, whisk together our, almonds, sugar, and cocoa. cut butter into our mixture until it resembles coarse crumbs. stir in milk.
Gather up dough and pat into smooth ball. Reserve a third of dough for top. Roll out dough to 8-inch circle on floured surface. Place dough into prepared tart pan and press into pan. Cover and chill 1 hour.
Spread raspberry jam over surface of torte. roll remaining dough into 10-inch square. Cut into 6 2-inch rounds and lay over jam mixture, overlapping slightly. Bake until top is golden brown and filling is bubbling, 30 to 35 minutes. Let cool to room temperature. Remove from pan and dust with icing sugar.