Name: Cherry Linzertorte
Yield: Makes 8 to 10 servings
Ingredients: 1 1/4 cups hazelnuts (about 5 ounces), toasted, husked, cooled; 2 1/3 cups all purpose flour; 3/4 cup sugar; 2 teaspoons ground cinnamon; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1/4 teaspoon ground nutmeg; 1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch pieces; 3 large egg yolks; 1 tablespoon vanilla extract; 1 1/2 cups cherry preserves (preferably imported; about 18 ounces); Powdered sugar (optional)

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Cherry Linzertorte

This jam-filled pastry with a cookie-like dough takes its name from the town of Linz. The recipe uses cherry preserves for the filling. It makes enough dough for the torte and extra cookies. To make cookies, roll out dough to 1/4-inch thickness. Cut out decorative shapes and bake at 350°F on a parchment-lined sheet until golden, about 10 minutes.

Recipe notes

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