CHERRY LINZERTORTE ***

l-l/4 cups hazelnuts (about 5 ozs.) toasted, husked, cooled
2-l/3 cups flour
3/4 cup sugar
2 tsp. cinnamon
l/2 tsp. baking powder
l/2 tsp. salt
l/4 tsp. nutmeg
l cup chilled butter cut into l/2″ pieces
3 large egg yolks
l tbsps. vanilla
l-l/2 cups cherry preserves (preferably imported: about l8 ozs.)
powdered sugar
Heat oven 350. Butter 9″ tart pan with removable bottom. Combine nuts and l/3 cup flour in processor; finely chp nuts. Transfer mix to large bowl. Add remaining 2 cups flour and next 5 ingredients to bowl; whisk to blend. Add butter. Using elecgtric mixer at low speed blend ingredients until course meal forms (this will take several minuts). Add egg yolks and vanills. Beat until moist clumps form. ather dough into ball. Press l-l/2 cups (packed) dough over bottom and up sides of prepared pan. spread preserves in dough. Roll remaining dough on sheet of parchment paper to l3xl0″ rectangle. Freeze rectangle 5 mins to firm. Cut twelve l/2″ wide strips lengthwise from rectangle. Arrange 6 strips across torte, spacing evenly. Arrange 6 more strips across torte in opposite directions forming lattice. Seal ends of strips of dough edge trimming excess. Reserve all dough scraps to make cookies if desired. Bake torte until crust is golden brown and preserves are bubling thickly about 40 mins. Cool torte completely on rach. (Can be made 2 days ahead. Cover with foil store at room temp> Poush bottom of pan up to free torte from pan. Sift powdered sugar over edge of torte and serve.
To make cookies roll out dough to l/4″ thickness. Cut out decorative shapes and bake at 350 on a parchment lined sheet until golden, about l0 mins.
Serves 8 to l0 Bon Appetit Dec. 2001