Hazelnut Linzertorte - cooking recipe

Ingredients

4 oz hazelnuts, roasted, skin removed
3/4 cup flour, sifted
2 tsp pumpkin pie spice
2/3 cup granulated sugar
1 None orange, peel grated
10 tbsp (1 1/4 sticks) butter, chopped
2 None egg yolks
1/2 cup raspberry jam
None None Powdered sugar, to dust
None None Whipped cream, to serve

Preparation

Process hazelnuts in food processor until ground. Transfer to a bowl and add sifted flour, spice, granulated sugar and orange peel.
Rub in butter until mixture begins to come together. Add yolks and, using hands, mix to a dough. Shape mixture into a ball on a well-floured surface. Wrap in plastic wrap and refrigerate for 1 hour.
Preheat the oven to 350\u00b0F. Lightly grease a 9-inch tart pan with removable bottom. Roll 3/4 of the dough between 2 sheets of parchment paper to 1/8-inch thickness. Press into prepared pan, trimming edges. Refrigerate for 10 mins.
Meanwhile, lightly knead remaining pastry and trimmings together. Roll between 2 sheets of parchment paper to a 5 x 10-inch rectangle. Refrigerate for 10 mins. With a fluted pastry cutter, cut into ten 1/2-inch wide strips.
Spread jam over pastry crust. Arrange 5 strips across tart. Place remaining strips perpendicular to the first set of strips to form a lattice pattern.
Bake for 35-40 mins, until golden. Cool in pan for 10 mins. Dust with powdered sugar. Serve in wedges with whipped cream.