Linzer Torte

2 cups All-Purpose Flour
1 1/4 cup Sugar
2 cups Almonds or Hazelnuts, finely ground
1/2 teaspoon Cinnamon
1 cup (2 sticks) Unsalted Butter
2 Eggs
8 oz Raspberry Jam (Seedless)
3 tablespoons Raspberry Liquor or Cognac
2 teaspoons Powdered Sugar

Preheat oven to 350°F (175°C).

Combine flour, sugar, ground nuts, butter, and 1 egg to form a dough. Cover and refrigerate for 30 minutes.

Grease a Springform pan (28cm).

Remove dough from refrigerator. Take 3/4 of the dough and roll it out on a floured surface. Transfer to the Springform - make sure dough comes up about 1/2 inch up the side of the pan.

Mix raspberry jam and Raspberry Liquor (or Cognac). Spread this mixture evenly into the cake bottom.

Roll out remaining dough and cut into strips. Arrange strips into a criss-cross pattern on top of the cake. Break the remaining egg into a cup and whisk with a fork. Brush dough strips with egg wash.

Bake cake for 40-45 minutes or until cake becomes a golden brown.

Allow cake to rest overnight before serving - this improves its taste. Before serving, dust with powdered sugar.

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