Linzer Torte

• 1 1/2 cups flour, all-purpose
• 1 cup almonds blanched, ground
• 3/4 cup sugar
• 1/4 teaspoon cloves ground
• 1 teaspoon baking powder
• 3/4 cup butter
• 1 teaspoon lemon zest grated
• 1 teaspoon vanilla extract
• 1 each eggs
• 1 each egg yolks
• 13 cup raspberry jam
• 2 baskets raspberries fresh
• 13 cup almonds sliced, toasted

1. FOR THE LINZER DOUGH: Preheat oven to 350F (180C) F with rack in center.
2. Mix all the dry ingredients in a bowl.
3. Rub in butter finely by hand.
4. Whisk lemon zest and vanilla with egg and yolk and stir into dough with a fork--the dough will be very soft.
5. Butter a 12-inch tart pan with removable bottom.
6. Spread dough evenly in the pan, spreading it thicker at the edge to form the side wall of the tart shell.
7. For raspberry version, bake about 25 minutes, until well risen and firm.
8. Cool in pan on a rack.
9. RASPBERRY FILLING: Spread the preserves in the tart shell and arrange the raspberries on the preserves.
10. Edge with the almonds and dust lightly with the confectioners' sugar.

flour, almonds blanched, sugar, cloves ground, baking powder, butter, lemon zest, vanilla, eggs, egg yolks, raspberry, baskets raspberries, almonds

Taken from recipeland.com/recipe/v/linzer-torte-42998 (may not work)