Ingredients

For the filling: 1 (10 ounce) package sweetened frozen raspberries, thawed - do not drain - 1 (16 1/2 ounce) can raspberries may be used - see directions below) 1 1/2 cups whole frozen Marion blackberries thawed - do not drain - 1 (16 1/2 ounce) can Marion blackberries may be used - see directions below) 5 tablespoons granulated sugar 3 tablespoons cornstarch 1 tablespoon lemon juice 1 tablespoon water For the pastry: 1 1/2 cups all-purpose flour 1 cup finely ground hazelnuts 3/4 cup granulated sugar 1 teaspoon cinnamon 1/4 teaspoon ground cloves 1/2 teaspoon finely shredded lemon peel 1/2 teaspoon finely shredded orange peel 1 teaspoon baking powder 1 1/2 sticks butter (6 ounces), softened 1 egg 1 egg yolk

Description

This Lovely Criss-crossed Crust Tops Off The Raspberry-blackberry Linzertorte To Perfection.'

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