Each month we post a new recipe for you to try. We appreciate your comments and experiences with them.

This month's recipe is: Linzertorte

Ingredients:

2 cups all-purpose flour

2 cups ground hazelnuts or walnuts

1/2 cup sugar

1/2 cup packed brown sugar

1 teaspoon ground cinnamon

1/8 teaspoon salt 1 dash ground cloves

1 cup cold butter (no substitutes)

2 eggs, lightly beaten

1 teaspoon grated lemon peel

1 1/3 cups raspberry jam

confectioners' sugar

 

Directions:

1. In a bowl, combine the first seven ingredients. Cut in butter until mixture resembles coarse crumbs. Add eggs and lemon peel; stir until mixture forms a ball. Divide into fourths. Cover and refrigerate for 3-4 hours or until chilled. 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.

2. 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. Repeat with remaining dough (return dough to the refrigerator if needed). Bake at 350 degrees F for 40-45 minutes or until bubbly and crust is browned. Cool completely. Dust with confectioners' sugar if desired