Linzer Torte

1 cup hazelnuts (or hazelnut flour, if you can find it)

1 1/4 cups flour

¾ cup sugar

½ tsp cinnamon

¼ tsp nutmeg

1 orange (the zest of it)

1 stick of butter

1 egg

1 ¼ cups seedless raspberry jam

½ tsp vanilla

Directions

Preheat oven to 400.

Butter a 9 inch tart pan with a removable bottom (I just use the paper from the stick of butter and wipe it all around the pan until it is thinly coated)

If you are using hazelnuts, throw them in a food processor and grind them up until they are flour-like.  If you are using hazelnut flour, just throw it into the bowl of a food processor.  Then add the flour, sugar, cinnamon, nutmeg, orange zest, egg and stick of butter, and combine until it forms a ball.  

Dump the dough out onto a counter.  Roll it out between two pieces of waxed paper (so it doesn’t stick to everything).  Using about 2/3 of the dough, line the bottom of the tart pan with the dough, and make sure it goes all the way up the sides.  

In a bowl, mix together the jam and the vanilla, and pour it into the tart, making sure it spreads evenly throughout the tart.

Cut the rest of the dough into ¾ inch wide strips.  Lay them on top of the jam, and press each strip into the dough at the sides of the pan.

Bake until browned and bubbly, about 30-45 minutes.