Linzertorte- Dark

• 8 ounces flour (I use whole wheat)
• 4 ounces hazelnut meal
• 6 ounces sugar (I use turbinado)
• 1 teaspoon baking powder
• 1 12 teaspoons cinnamon
• 14 teaspoon ground cloves
• 6 ounces butter
• 1 whole egg
• 1 egg yolk
• 5 ounces raspberry preserves
• 2 ounces sliced almonds
• egg wash

1. Mix all dry ingredients together well.
2. Cut cold butter into 1/2 inch cubes and add to flour.
3. Incorporate butter using the paddle on the kitchenaid mixer.
4. Continue mixing till parmesan cheese-like consistency.
5. Add eggs and mix till incorporated.
6. The batter will be broken and not very wet.
7. Scrape half of the batter into a 10 inch pan.
8. spread evenly.
9. spread preserves over dough to within 1 inch of edge.
10. Pipe or place rolls of the remaining dough over the preserves in a diagonal lattice.
11. Place dots of remaining dough around edges.
12. paint with egg wash and sprinkle sliced almonds around edge.
13. Bake at 350 for about 45 minutes.

flour, hazelnut meal, sugar, baking powder, cinnamon, ground cloves, butter, egg, egg yolk, raspberry preserves, almonds, egg wash

Taken from www.food.com/recipe/linzertorte-dark-172353 (may not work)