For dessert, food editor Paul Grimes was inspired by something from Vienna, a little farther along the Danube: linzertorte. It’s traditionally made with hazelnuts and raspberry jam, but this version, with its warmly spiced almond pastry and vivid apricot filling, spoke to Grimes of the highly polished coffeehouses in that part of the world. Cooking dried apricots with brandy and sugar allows you to control the sweetness quotient, and the result is all about the magically musky, tangy fruit.
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