Mini Raspberry Linzertortes

• 2 3/8 cups white flour
• 15/16 cup ground almonds
• 2/3 cup ground hazelnuts
• 1 teaspoon ground cinnamon
• 1 ground clove
• 1 1/16 cups caster sugar
• 5 1/2 tablespoons brown sugar
• 7/8 cup butter cold
• 2 egg yolks
• 1 jar raspberry jam
• 1 egg yolk for gilding
• powdered sugar

1. In a bowl, pour the flour, powders, sugars, spices, and a pinch of salt. Mix,.
2. Add the egg yolks, and the butter cut in pieces.
3. Mix with your hands to incorporate the butter, and to get a smooth dough.
4. Make a ball of dough, flatten it, wrap with plastic wrap, and refrigerate for at least 1 hour.
5. Preheat oven to 180 degrees Celsius.
6. Remove dough from refrigerator, and wait for 10 minutes before working it, so it warms a bit.
7. The dough is very very brittle, so I suggest you to cut it in half, and only work one half at a time.
8. Lightly flour your work surface, and roll out the dough.
9. Cut out a few circles, and line the molds with the pastry.
10. To get the height pictured, mini muffin tart pans were used.
11. In each tart, add a 1/2 teaspoon of raspberry jam.
12. Cut out the dough toppings with cookie cutters, and place on the tarts.
13. In a small bowl, mix 1 egg yolk and 1 teaspoon of water, brush this mixture on the tarts to gild.
14. Bake for 15 to 20 minutes, depending on size.
15. Once they are cool, sprinkle with powdered sugar.
16. They can be stored for 3 to 4 days in an airtight container.

white flour, ground almonds, ground hazelnuts, ground cinnamon, ground clove, caster sugar, brown sugar, butter cold, egg yolks, raspberry, egg yolk, powdered sugar

Taken from www.yummly.com/recipe/Mini-Raspberry-Linzertortes-782059 (may not work)