Linzertorte

Name: Linzertorte
Ingredients: 2 cups all-purpose flour; 2 cups ground hazelnuts; 1/2 cup sugar; 1/2 cup packed brown sugar; 1 teaspoon ground cinnamon; 1/8 teaspoon salt; Dash ground cloves; 1 cup cold butter, cubed; 2 eggs, lightly beaten; 1 teaspoon grated lemon zest; 1-1/3 cups seedless raspberry jam; Confectioners' sugar, optional

12 ingredients

4 steps

Ingredients

2 cups all-purpose flour
2 cups ground hazelnuts
1/2 cup sugar
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
Dash ground cloves
1 cup cold butter, cubed
2 eggs, lightly beaten
1 teaspoon grated lemon zest
1-1/3 cups seedless raspberry jam
Confectioners' sugar, optional

Directions

1

In a large bowl, combine the first seven ingredients. Cut in butter until mixture resembles coarse crumbs. Add eggs and lemon zest; stir until mixture forms a ball. Divide into fourths. Cover and refrigerate for 3-4 hours or until chilled.
2

Remove two portions of dough from refrigerator; press each into an ungreased 9-in. fluted tart pan with removable bottom. Spread 2/3 cup jam over each.
3

Between two sheets of lightly floured waxed paper, roll one portion of remaining dough into a 10x6-in. rectangle. Cut six 1-in.-wide strips; arrange in a lattice design over jam. Repeat with remaining dough (return dough to the refrigerator if needed).
4

Bake at 350° for 40-45 minutes or until bubbly and crust is browned. Cool completely. Dust with confectioners' sugar if desired.