Hazelnut Linzertorte

• 4 oz hazelnuts, roasted, skin removed
• 3/4 cup flour, sifted
• 2 tsp pumpkin pie spice
• 2/3 cup granulated sugar
• 1 None orange, peel grated
• 10 tbsp (1 1/4 sticks) butter, chopped
• 2 None egg yolks
• 1/2 cup raspberry jam
• None None Powdered sugar, to dust
• None None Whipped cream, to serve

1. Process hazelnuts in food processor until ground. Transfer to a bowl and add sifted flour, spice, granulated sugar and orange peel.
2. Rub in butter until mixture begins to come together. Add yolks and, using hands, mix to a dough. Shape mixture into a ball on a well-floured surface. Wrap in plastic wrap and refrigerate for 1 hour.
3. Preheat the oven to 350u0b0F. Lightly grease a 9-inch tart pan with removable bottom. Roll 3/4 of the dough between 2 sheets of parchment paper to 1/8-inch thickness. Press into prepared pan, trimming edges. Refrigerate for 10 mins.
4. Meanwhile, lightly knead remaining pastry and trimmings together. Roll between 2 sheets of parchment paper to a 5 x 10-inch rectangle. Refrigerate for 10 mins. With a fluted pastry cutter, cut into ten 1/2-inch wide strips.
5. Spread jam over pastry crust. Arrange 5 strips across tart. Place remaining strips perpendicular to the first set of strips to form a lattice pattern.
6. Bake for 35-40 mins, until golden. Cool in pan for 10 mins. Dust with powdered sugar. Serve in wedges with whipped cream.

hazelnuts, flour, pumpkin pie spice, granulated sugar, orange, butter, egg yolks, raspberry jam, powdered sugar, cream

Taken from recipes-plus.com/api/v2.0/recipes/28362 (may not work)