Raspberry Preserves:Place the frozen unsweetened raspberries and the sugar in a small saucepan andbring to a boil over medium heat. Reduce the heat and simmer, stirringoccasionally, for about 15 to 20 minutes or until most of the liquid hasevaporated. Do not let it burn.Remove from heat and pour into a heatproof measuring cup. Add a dropor two of lemon juice.Cover and place in the refrigerator while you makethe crust. (The raspberry preserves can be made several days in advance. Coverand store in the refrigerator.)
Linzer Torte: Preheat the oven to 350 degreesF (177 degrees C) and position rack in the center of the oven.Place the almonds on a baking sheetand bake for about 8 - 10 minutes or until lightly browned andfragrant. Then place the hazelnuts on a baking sheet and bake for 15 minutesor until fragrant and the outer skins begin toflake and crack. Remove from oven and place on wire rack to cool. Once thealmonds and hazelnuts havecooled, place in a food processor and process, along with 1/2 cup (65 grams) offlour, until finely ground.Add the remaining flour, sugar, lemonzest, ground cinnamon, ground cloves, salt, and baking powder and process untilevenly combined.Add the butter and pulse until the mixture looks likefine crumbs.Add the 2 egg yolks and vanilla extract and pulse until thedough just begins to come together.
Gather the dough into aball and then divide it into two pieces, one slightly larger than the other.Wrap the smaller ball of dough in plastic wrap and refrigerate for about anhour, or until firm enough to roll.Take the largerball of dough and press it onto the bottom and up the sides of a buttered 9-10 inch(23-25 cm) tart pan or springform pan. If using a springform pan press thedough about 1 inch (2.5 cm) up the sides of the pan.
Take the cooled raspberrypreserves and spread them over the bottom of the crust.Cover with plasticwrap and place in the refrigerator. Once the smallerball of dough is firm, remove from the fridge and roll it between two sheets of wax paper into acircle that is about 12 inches (30 cm) in diameter.Using a pastry wheel or pizzacutter, cut the pastry into 1 inch (2.5 cm) strips. Placethe strips of pastry on a parchment paper-lined baking sheet, cover with plasticwrap, and place in the refrigerator for about 10 minutes. When strips arefirm, using an offset spatula, gently transfer the strips tothe tart pan. Lay half the strips, evenly spaced, across thetorte and then turn the pan a quarter turn and lay the remaining stripsacross the first strips. If desired, weave the top strips over and under thebottom strips. (Do not worry if the pastry tears, just press it back together asbest as you can.) Trim the edges of the strips to fit the tart pan.
If you have any leftover scraps ofdough, roll them into a long rope.Don't worry ifthe rope breaks.Just take the pieces of rope and place them around theouter edge of the tart where the ends of the lattice strips meets the bottomcrust.Using a fork or your fingers, press the rope into the edges of the bottom crust toseal the edges.
Bake the tart in a preheated350 degree F (177 degree C) oven for about 30 - 35 minutes or until the pastryis golden brown and set.Let the torte cool on a wire rack before unmolding.Although you can serve this torte the same day as it is baked I like to coverand store it overnight before serving.This torte is lovelyserved warm with a dollop of whipped cream.Dust the top of the torte withconfectioners' sugar.
This torte will keepfor a few days at room temperature or in therefrigerator for about a week.It can also be frozen.
Serves 8.
