Linzertorte

• 1/2 cup (about 2 1/2 ounces) hazelnuts
• 1 cup (about 5 ounces) blanched almonds
• 1 1/3 cups all-purpose flour, plus more for dusting
• 3/4 teaspoon baking powder
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 1/2 sticks (3/4 cup) unsalted butter, room temperature
• 1 cup granulated sugar
• 1 large egg yolk
• Raspberry Jam (page 393)
• Confectioners sugar, for dusting (optional)

1. Preheat the oven to 350F.
2. Spread the hazelnuts in a single layer on a rimmed baking sheet; toast, stirring occasionally, until skins begin to split, about 15 minutes.
3. Immediately rub hazelnuts vigorously in a clean kitchen towel to remove skins (as much as will come off easily).
4. Let cool.
5. In a food processor, pulse the hazelnuts and almonds until finely ground.
6. (Be careful not to overprocess; you dont want the mixture to become a paste.)
7. Transfer to a small bowl; set aside.
8. In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt; set aside.
9. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and granulated sugar until light and fluffy, about 3 minutes.
10. Add the egg yolk and beat 1 minute to combine.
11. With mixer on low speed, add ground nuts and the flour mixture all at once; beat until just combined.
12. Divide dough in half.
13. Set a 9-inch bottomless tart ring on a parchment-lined baking sheet.
14. Using your fingers, press one dough half into the ring to form the bottom and continue 3/4 inch up the sides of pan.
15. Chill until firm, about 30 minutes.
16. Meanwhile, lightly dust a piece of parchment paper with flour, and roll out the other dough half to a 13-inch round; place on a baking sheet, and chill until firm, about 30 minutes.
17. Using an offset spatula, spread the Raspberry Jam evenly over the chilled dough in ring; set aside.
18. Using a fluted pastry wheel, cut 3/4-inch-wide strips from chilled round of dough.
19. Arrange strips on top of the jam in a lattice pattern.
20. Freeze until firm, about 30 minutes.
21. Meanwhile, preheat the oven to 350F.
22. Bake, rotating pan halfway through, until torte is golden brown all over, about 40 minutes.
23. Transfer to a wire rack to cool 20 minutes.
24. Remove ring and cool torte completely.
25. Torte can be kept at room temperature, loosely covered in plastic wrap, for up to 3 days.
26. When ready to serve, dust with confectioners sugar, if using.
27. A round of linzer dough, richly flavored with ground nuts and a hint of cinnamon, is cut into wide strips with a fluted pastry wheel.
28. The strips are laidnot wovenin a simple lattice pattern across the traditional raspberry jam filling.

hazelnuts, blanched almonds, flour, baking powder, ground cinnamon, salt, unsalted butter, sugar, egg yolk, confectioners sugar

Taken from www.epicurious.com/recipes/food/views/linzertorte-390355 (may not work)