Hazelnut and Raspberry Jam Linzer Tart

Ingredients

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

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

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