Linzertorte

• 2 cups all-purpose flour
• 2 cups ground hazelnuts
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1/8 teaspoon salt
• Dash ground cloves
• 1 cup cold butter, cubed
• 2 eggs, lightly beaten
• 1 teaspoon grated lemon zest
• 1-1/3 cups seedless raspberry jam
• Confectioners' sugar, optional

1. In a large bowl, combine the first seven ingredients. Cut in butter until mixture resembles coarse crumbs. Add eggs and lemon zest; stir until mixture forms a ball. Divide into fourths. Cover and refrigerate for 3-4 hours or until chilled.
2. Remove two portions of dough from refrigerator; press each into an ungreased 9-in. fluted tart pan with removable bottom. Spread 2/3 cup jam over each.
3. Between two sheets of lightly floured waxed paper, roll one portion of remaining dough into a 10x6-in. rectangle. Cut six 1-in.-wide strips; arrange in a lattice design over jam. Repeat with remaining dough (return dough to the refrigerator if needed).
4. Bake at 350u0b0 for 40-45 minutes or until bubbly and crust is browned. Cool completely. Dust with confectioners' sugar if desired.

flour, ground hazelnuts, sugar, brown sugar, ground cinnamon, salt, ground cloves, cold butter, eggs, lemon zest, seedless raspberry, confectioners

Taken from www.tasteofhome.com/recipes/linzertorte/ (may not work)