Linzertorte- Dark

Ingredients

• 8 ounces flour (I use whole wheat)
• 4 ounces hazelnut meal
• 6 ounces sugar (I use turbinado)
• 1 teaspoon baking powder
• 1 1/2 teaspoons cinnamon
• 1/4 teaspoon ground cloves
• 6 ounces butter
• 1 whole egg
• 1 egg yolk
• 5 ounces raspberry preserves
• 2 ounces sliced almonds
• egg wash

Directions

1. 1

   Mix all dry ingredients together well. Cut cold butter into 1/2 inch cubes and add to flour. Incorporate butter using the paddle on the kitchenaid mixer. Continue mixing till parmesan cheese-like consistency. Add eggs and mix till incorporated. The batter will be broken and not very wet.

2. 2

   Scrape half of the batter into a 10 inch pan. spread evenly. spread preserves over dough to within 1 inch of edge. Pipe or place rolls of the remaining dough over the preserves in a diagonal lattice. Place dots of remaining dough around edges. paint with egg wash and sprinkle sliced almonds around edge. Bake at 350 for about 45 minutes.