LINZERTORTE BARS

3/4 cup almonds
3/4 cup hazelnuts
1/4 cup granulated sugar, plus more as needed
1 teaspoon vanilla
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
Zest of 1 lemon
3/4 cup all-purpose flour
3 large eggs, divided use
3/4 cup (1 1/2 sticks) unsalted butter, cut into chunks
1 cup best quality raspberry or red currant preserves
Confectioners' sugar, optional

In a food processor, combine almonds and hazelnuts and process until finely ground. Heat ground nuts in a dry skillet over medium heat until lightly toasted. Allow to cool and return to the processor.

Add granulated sugar, vanilla, salt, cinnamon, allspice, cloves and lemon zest, and pulse until well combined.

Slowly add flour, pulsing until incorporated. Add 2 of the eggs and all of the butter, pulsing until well combined. Dough will be crumbly.

Refrigerate dough, covered with plastic, for at least 4 hours or place in freezer for 1 hour, until very firm.

WHEN READY TO BAKE:
Lightly butter a 10-inch-square baking pan. Press three-fourths of dough into prepared pan. Spread evenly with jam, extending jam to the edges of pan.

Press remaining dough 1/8-inch thick on a lightly floured surface and, using an assortment of small-size cookie cutters, cut out as many topping shapes as possible. Re-roll scraps and cut out more topping shapes.

Beat remaining egg in a bowl.

Arrange topping shapes in about 18 (2-inch) serving-size clusters over jam and carefully brush them with egg. Sprinkle shapes with granulated sugar.

Bake in preheated 350 degree F oven for about 35 minutes, or until light golden. Cool in pan on a rack and cut into about 18 sections. Top with confectioners' sugar, if desired.

Makes 18 bars
Adapted from source: The Opera Lover's Cookbook by Francine Segan, Renee Fleming, and Mark Thomas