Ingredients

• 2 cups all-purpose flour
• 2 cups ground hazelnuts
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1/8 teaspoon salt
• Dash ground cloves
• 1 cup cold butter, cubed
• 2 eggs, lightly beaten
• 1 teaspoon grated lemon peel
• 1-1/3 cups seedless raspberry jam
• Confectioners’ sugar, optional

Directions

1. In a large bowl, combine the first seven ingredients.
2. Cut in butter until mixture resembles coarse crumbs. Add eggs and lemon peel; stir until mixture forms a ball. Divide into fourths.
3. Cover and refrigerate for 3-4 hours or until chilled.
4. Remove two portions of dough from refrigerator; press each into an ungreased 9-in. fluted tart pan with removable bottom. Spread 2/3 cup jam over each.
5. Between two sheets of lightly floured waxed paper, roll one portion of remaining dough into a 10-in. x 6-in. rectangle. Cut six 1-in.-wide strips; arrange in a lattice design over jam.
6. Repeat with remaining dough (return dough to the refrigerator if needed).
7. Bake at 350° for 40-45 minutes or until bubbly and crust is browned.
8. Cool completely.
9. Dust with confectioners’ sugar if desired. Yield: 2 tortes (8 servings each).