Linzertorte

• 250 g hazelnuts
• 200 g chocolate
• 200 g cake matzo meal
• 200 g caster sugar
• 2 teaspoons cinnamon
• 1 pinch ground cloves
• 200 g margarine
• 3 eggs
• 1 tablespoon brandy
• 1 tablespoon coffee
• 340 g raspberry jam (Tiptree is best)
• 225 g raspberries

1. Preheat oven to 180C/ 350F.
2. Toast hazelnuts until golden brown.
3. Grind in food processor.
4. Met chocolate in a bain marie and allow to cool.
5. Add matzah meal, sugar, spices and margarine to the processor and pulse.
6. Add chocolate, eggs, brandy and coffee to the processor and pulse until sticky.
7. Press two thirds of the mixture into a 25cm/10 inch flan tin with a loose base.
8. Add the raspberry jam.
9. Use some of the reserved pastry to make a lip around the top edge of the pastry shell.
10. Use the rest of the pastry to make a lattice pattern.
11. Place on baking sheet and bake for 30 to 35 minutes.
12. Dust with icing sugar and top with the raspberries.

hazelnuts, chocolate, cake matzo, caster sugar, cinnamon, ground cloves, margarine, eggs, brandy, coffee, raspberry, raspberries

Taken from www.food.com/recipe/linzertorte-330279 (may not work)