Linzer Torte

Heat oven to 400 degrees. Butter two 9-inch round layer cake pans and line the bottom of each with a piece of parchment paper.

In a food processor, process walnuts and 1/2 cup of the flour for 15 seconds until finely ground.

Place remaining flour, cinnamon, cloves, and salt in a large mixing bowl. Work the butter into the dry mixture until it forms coarse crumbs.

Stir in sugar and walnut-flour mixture. Beat whole egg, yolk, and lemon rind and stir into the crumb mixture. Knead dough until cohesive.

Divide dough into quarters if making two tortes, or halves if making one. Press dough into the bottom of each pan and 1 1/4 to 1 1/2 inches up the sides.

Bake shell(s) for 15 minutes until it begins to color at the edges.

Roll remaining dough between two sheets of waxed paper and freeze until well-chilled.

Reduce baking temperature to 350 degrees. Sprinkle breadcrumbs over each par-baked shell.

Spread 1 cup of softened jam over each shell. Cut dough into strips and lay over jam to make a lattice top.

Mix egg yolks and water, brush over lattice top, and sprinkle with almonds if using.

Bake torte(s) for 45 to 60 minutes until crust and almonds are well-browned.

Remove from oven and cool on racks. For best flavor, let the tortes stand overnight before serving.