Linzer Torte

Put almonds and hazelnuts and very hard butter together in a wooden bowl and chop until butter is cut into pieces the size of peas. Add sugar and eggs and mix well. Sift flour with spices, cocoa, and baking powder and work it in to make an elastic dough. Remove the dough from the bowl, wrap it in a towel and put it into the refrigerator for at least an hour. When it is well chilled, divide into two parts, one a little larger than the other. Roll out the larger portion and fit it into a well greased 9 inch pan or spring mold. Fill the shell with red jam (raspberry, currant, strawberry, cherry or a mixture ). Roll out the other portion of the dough. Cut it in strips, and arrange a lattice-like top over the jam. Bake in a moderate oven (350 deg F.) for 30 - 40 minutes. Cool and fill the lattice openings with more jam. Makes 1 9-inch torte