Linzertorte

1/2 cup plus 1 tablespoon butter
1 1/4 cup sugar
5 oz. ground hazelnuts
2 cups flour
1 teaspoon baking powder
2 tablespoon cocoa,
1 1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
Grated rind 1 lemon
1 egg
2 tablespoon kirschwasser
3 tablespoon milk
6 tablespoon red jam
1 egg yolk
1 tablespoon evaporated milk

In a large 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.

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° for 40-45 minutes or until bubbly and crust is browned. Cool completely. Dust with confectioners' sugar if desired. Makes 2 tortes.