Linzertorte

Directions

1. 1
   Pre-heat the oven to 375° F (180° C).
2. 2
   In a food processor, process the hazelnuts and almonds until finely ground (flour-like consistency). Pour the ground nuts into a large bowl, add the flour, sugar, cinnamon, cloves and cardamom and mix well.
3. 3
   Work the cold butter into the dry mixture with your hands until you obtain very small butter crumbs (you don't want the kind of large chunks that you would aim for in a pie dough). Add one egg and stir to combine. Knead with your hands until the egg is absorbed and the dough comes together into a ball.
4. 4
   Divide the dough in two. Press half of the dough into a square baking pan lined with parchment paper or lightly greased and floured, being careful to create an edge up the sides. Pour the lingonberry jam over the dough base, evening it out with a spatula or a spoon. Roll out the remaining dough and cut into stripes, which you can use to decorate the top of the tart.
5. 5
   Brush the lattice and edges of the tart with the remaining egg yolk, lightly beaten with one tablespoon of water. Bake in the oven for approximately 35 minutes, until golden brown.