Linzertorte

From the recipe by Stephanie Jaworski at Joy of Baking.com. I used store bought ground almonds and hazelnuts, and measured most of this by weight. I also used store bought raspberry preserves, and salted butter, and all of it worked well. Some recipes have some cocoa powder in the crust; maybe next time.

1 cup (150 g) ground almonds
½ cup (57 g) ground hazelnuts
1½ cups (210 g) all purpose flour
⅔ cup (135 g) white sugar
zest of one large lemon
1 tsp. ground cinnamon
1/8 tsp. ground cloves
¼ tsp. salt
½ tsp. baking powder
14 T. (195 g) cold unsalted butter, cut into pieces
2 large egg yolks
1 tsp. vanilla extract
one cup raspberry preserves
confectioner's sugar for dusting

Preheat oven to 350 degrees F. Butter a 10 inch tart pan or springform pan. Place the nuts, flour, sugar, lemon zest, cinnamon, cloves, salt and baking powder in a food processor, and process until well blended. Add the butter and pulse until the mixture looks like fine crumbs. Add the egg yolks and vanilla extract and pulse until dough just begins to come together. Gather the dough in a ball and divide into two pieces, one slightly larger than the other. Wrap the smaller ball of dough in plastic wrap and refrigerate.

Take the larger ball of dough, and press into the bottom and up the sides of the tart pan (or approximately 1 inch up the sides of a springform pan). Spread the raspberry preserves over the bottom of the crust. Remove the smaller ball of dough from the refrigerator and roll it between two pieces of waxed paper, into a rectangle about 10 x 6 inches. With a sharp knife or fluted pastry cutter, cut the dough into 10 ½ inch wide strips. Gently transfer the strips to the tart pan, without trying to weave them. Trim the edges of the strips in the tart pan. Take the leftover scraps of dough, rolll them into a long rope approximately ¼ inch thick, and place the rope/pieces around the outer edge of the tart where the strips meet the bottom crust, pressing in the edges and sealing. Bake for 30-35 minutes or until golden brown. Cook on a rack before unmolding. Keeps well cooled overnight in the refrigerator; dust with powdered sugar before serving.