| 1 | Measure the flour onto a piece of waxed paper. |
| 2 | Make a well in the center and add the sugar. |
| 3 | Make a well in the sugar and add the egg yolks and butter. |
| 4 | Use a knife to cut all the ingredients together when the ingredients are partially combined, add the almonds, cinnamon and lemon juice. |
| 5 | Pinch all of the ingredients together with your hands to form into a ball of soft dough. |
| 6 | Wrap the dough in waxed paper and chill in refrigerator for two hours. |
| 7 | Preheat the oven to 37Cut the dough into three equal portions. |
| 8 | One portion will be used to form the lattice. |
| 9 | Reserve 1/3 of the 2/3 dough to form the side crust. |
| 10 | Roll the remaining dough and fit it into 1 ten inch springform pan that has been buttered and lightly floured. |
| 11 | Roll the side crust into a long stri 1 inch wide and fit it against the inner edge of the cake pan. |
| 12 | Spread the preserves on top of the pastry. |
| 13 | Roll out the remaining third of the dough very thin and cut into strips 10 inches long by ?inch wide. |
| 14 | Form a criscross design of pastry strips on top of the preserves. |
| 15 | Brush the pastry with lightly beaten egg whites. |
| 16 | Bake the tart for 45-50 minutes or unitl the pastry is lightly browned. |
| 17 | Linzer torta ~ hungarian linzer tort |
