Hazelnut and Raspberry Jam Linzer Tart

Ingredients

• ½ cup hazelnuts (3 ounces)
• 1 large egg white, lightly beaten
• 2 cups all-purpose flour
• 1 teaspoon pure vanilla extract
• 1 cup confectioners' sugar
• 2 tablespoons brandy
• 2 large eggs, lightly beaten
• + 6 more ingredients
• • 2 sticks ( 1/2 pound) unsalted butter, softened
  • 1 ½ tablespoons cornstarch
  • ½ teaspoon baking powder
  • 1 cup seedless raspberry jam
  • Pinch of salt
  • ¹/₈ teaspoon ground cloves

1. Preheat the oven to 350°. Spread the hazelnuts in a pie plate and toast until fragrant and the skins blister, about 12 minutes. Transfer the nuts to a kitchen towel and let cool slightly, then vigorously rub the nuts together to remove the skins. When the hazelnuts are completely cool, pulse t...

View full recipe at My Recipes