Linzertorte

Directions

1. 1
   Preheat oven to 180C/ 350F.
2. 2
   Toast hazelnuts until golden brown.
3. 3
   Grind in food processor.
4. 4
   Met chocolate in a bain marie and allow to cool.
5. 5
   Add matzah meal, sugar, spices and margarine to the processor and pulse.
6. 6
   Add chocolate, eggs, brandy and coffee to the processor and pulse until sticky.
7. 7
   Press two thirds of the mixture into a 25cm/10 inch flan tin with a loose base.
8. 8
   Add the raspberry jam.
9. 9
   Use some of the reserved pastry to make a lip around the top edge of the pastry shell.
10. 10
    Use the rest of the pastry to make a lattice pattern.
11. 11
    Place on baking sheet and bake for 30 to 35 minutes.
12. 12
    Dust with icing sugar and top with the raspberries.