Peanut, Butter, and Jelly Linzertorte

• 1 1/2 cups (210 g) all-purpose flour
• 1 1/2 cups (225 g) roasted unsalted peanuts
• 3/4 cup (150 g) sugar
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3/4 cup (6 ounces/170 g) unsalted butter, cut into 1/2-inch (1.5-cm) pieces and chilled
• 1 large egg
• 1 large egg yolk
• 1 1/4 cups (320 g) Concord grape jelly

1. Preheat the oven to 350F (175C).
2. Butter the bottom of a 9-inch (23-cm) springform pan.
3. In a food processor fitted with the metal blade, pulse the flour, peanuts, sugar, baking powder, cinnamon, and salt until the peanuts are coarsely ground, but still slightly chunky.
4. Add the butter pieces and continue to pulse until the mixture resembles coarse cornmeal.
5. Add the egg and egg yolk and process until the dough comes together in a ball.
6. Transfer two-thirds of the dough to the prepared springform pan.
7. Using your hands, press the dough evenly into the bottom and about 1 1/2 inches (4 cm) up the sides of the pan.
8. (If the dough is very sticky, lightly dampen your hands with water to help prevent the dough from sticking to them.)
9. Spread the grape jelly evenly over the dough.
10. Lightly flour a work surface.
11. Divide the remaining dough into 4 pieces and use your hands to roll each piece into a rope about 16 inches (40 cm) long.
12. Cut the ropes into lengths to span the surface of the tart and arrange them on the jam filling, spacing them about 1 inch (3 cm) apart.
13. Pinch off the ends of the ropes where they meet the sides of the pan.
14. (Dough scraps can be rerolled into more ropes.)
15. Arrange a second set of ropes on the tart, positioning them diagonally across the first ones, to create a lattice top.
16. (Its not necessary to be too fussy or exact when forming the lattice; the dough will spread quite a lot during baking and flaws will disappear.)
17. Bake the linzertorte until the pastry is deep golden brown, about 40 minutes.
18. Let cool completely.
19. Run a knife around the sides of the linzertorte to help loosen it from the pan.
20. Release the sides of the springform pan.
21. Linzertorte is actually better the second day and can be stored at room temperature for up to 1 week wrapped well in plastic wrap.
22. Substitute any kind of jam or jelly that you like.
23. For those avoiding peanuts, almonds and hazelnuts are good substitutes in the crust.

flour, peanuts, sugar, baking powder, ground cinnamon, salt, unsalted butter, egg, egg yolk, grape jelly

Taken from www.epicurious.com/recipes/food/views/peanut-butter-and-jelly-linzertorte-379548 (may not work)