LINZER TORTE
Steps:
- Preheat the oven to 350 position rack in the center of the oven. Place the almonds on a baking sheet and bake for about 8-10 minutes or until lightly browned and fragrant. Then place the hazelnuts on a baking sheet and bake for 15 minutes or until fragrant and the outer skins begin to flake and crack.Cool.Place in a food processor and process, along with 1/2 cup of flour,until finely ground.Add the remaining flour, sugar,lemon zest, cinnamon, cloves, salt, and baking powder and process until combined. Add the butter and pulse until the mixture looks like fine crumbs. Add the egg yolks and vanilla extract and pulse until the dough just begins to come together. Gather the dough into a ball and then divide it into two pieces, one slightly larger than the other. Wrap the smaller ball of dough in plastic wrap and refrigerate.Take the larger ball of dough and press it into the bottom and up the sides of a buttered 10 inch tart pan Take the cooled raspberry preserves and spread them over the bottom of the crust.Remove the smaller ball of dough from the fridge and roll it between two sheets of wax paper into a rectangle about 10 in x 6 in.With a sharp knife or fluted edged pastry wheel cutter, cut the dough into 10, 1/2 inch wide strips.Transfer the strips to the tart pan.(If the strips are too soft place them in the fridge for a few minutes until firm.)Lay five strips,across the torte and then turn the pan a quarter turn and lay the remaining five strips across the first five strips.Trim the edges of the strips to fit the tart pan.Take the leftover scraps of dough and roll them into a long rope about 1/4 inch thick and place them around the outer edge of the tart where the ends of the lattice strips meets the bottom crust. Press the rope into the edges of the bottom crust to seal the edges.Bake 350 FOR 30/35 min.until the pastry is golden brown. COOL Dust the torte with confectioners' sugar.
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