Linzer Torte

Ingredients

• 1½ C flour
• 1 C toasted skinned ground hazelnuts
• 1 Tbsp unsweetened cocoa
• 1 tsp cinnamon
• ¼ tsp cloves
• ⅛ tsp salt
• ¾ C unsalted butter, softened
• ½ C sugar
• 1 large egg
• 1 large egg yolk
• 1 tsp vanilla
• ½ tsp grated orange peel
• ⅔ C seedless raspberry preserves

Directions

Preheat oven to 350 degrees.

Combine flour, nuts, cocoa, cinnamon, cloves, and salt. Beat butter and sugar until creamy. Beat in, egg, egg yolk, orange peel and vanilla. Add dry ingredients. Divide dough in half. Spread ½ in bottom of 9” tart pan with removable bottom. Spread on preserves leaving ½” margin at edge. Fill pastry bag with round ¼” tip with remaining dough. Pipe dough in lattice pattern over preserves.

Bake 35 to 40 minutes until preserves are bubbly and lattice is browned.