Hazelnut Linzertorte with Cranberry-Apricot Filling

Name: Hazelnut Linzertorte with Cranberry-Apricot Filling
Yield: 12 Servings
Ingredients: 1 12-ounce package cranberries; 2 15-ounce cans apricot halves in light syrup, drained, chopped; 1 cup light sugar; 1/4 cup orange juice; 2 cups all purpose flour; 1 cup hazelnuts, toasted; 3/4 cup sugar; 1 teaspoon baking powder; 1 teaspoon ground cinnamon; 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces; 2 large egg yolks; 2 teaspoons grated orange peel; 1 teaspoon vanilla extract; 2 tablespoons apricot jam; 1 teaspoon water

By Dede WilsonPhotography by Mark Thomas

October 31, 2001

Recipe notes