Linzer Torte - cooking recipe

Ingredients

2 oz. ground hazelnuts
2 eggs
3 oz. butter
3 oz. sugar
8 oz. flour
grated lemon rind
red currant or raspberry jelly

Preparation

Cream the butter, sugar and eggs together.
Add the flour, lemon rind and the nuts.
Knead for thirty minutes.
Break off three-quarters of the dough and roll into a round about nine inches across and one inch high.
Take a plate which is about eight inches across and press into the round until
you have an indentation of about half an inch.
Put the pastry in a flan tin, and spread it evenly with the jam.
Roll out the remaining pastry thinly, and cut into strips.
Weave the strips of pastry across the top to form a lattice.
Bake in a medium oven for one hour.