MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Linzer Torte
Categories: Pies, Pastry, Fruits, Nuts
Yield: 16 servings

2 c A-P flour
2 c Ground hazelnuts
1/2 c Sugar
1/2 c (packed) brown sugar
1 ts Ground cinnamon
1/8 ts Salt
ds Ground cloves
1 c Cold butter; diced
2 lg Eggs; lightly beaten
1 ts Grated lemon zest
1 1/3 c Seedless raspberry jam
Confectioners' sugar; opt

In a large bowl, combine the first 7 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.

Remove 2 portions of dough from refrigerator; press each
into an ungreased 9" fluted tart pan with removable
bottom. Spread 2/3 cup jam over each.

Between 2 sheets of lightly floured waxed paper, roll 1
portion of remaining dough into a 10" x 6" rectangle.
Cut six 1" wide strips; arrange in a lattice design
over jam. Repeat with remaining dough (return dough to
the refrigerator if needed).

Bake @ 350ºF/175ºC for 40-45 minutes or until bubbly and
crust is browned. Cool completely. Dust with
confectioners' sugar if desired.

Jeanne Siebert, Salt Lake City, Utah

Makes: 2 tortes (8 servings each)

RECIPE FROM: https://www.tasteofhome.com

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