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Using a food processor, pulse hazelnut flour (or hazelnuts) and almond flour until finely ground and combined.
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Add all-purpose flour, sugar, spices, salt, and baking powder and pulse until combined.
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In small increments, add butter pieces, pulsing until small pea size clumps form.
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Pulse in egg yolks and vanilla and process until just combined.
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Once all ingredients have been incorporated, dough should form a ball and no longer stick to the sides of the bowl.
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Separate dough into two balls.
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Roll one dough ball into small disk in between 2 sheets of parchment paper. Refrigerate for 1 hour.
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Press the remaining dough ball evenly into a buttered 9inch tart or springform pan.
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Spread cranberry sauce over the dough and refrigerate while prepping the topping.
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Preheat oven to 350 degrees.
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On a lightly floured surface, roll out the cold dough disk into a 1 inch thick round.
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Cut out small leaves using a cookie cutter. Assemble leaves over the top of the cranberry sauce and the entire pie.
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Bake the torte for 30-35 minutes at 350 degrees or until the pastry is golden brown.
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Right before serving, sprinkle with powdered sugar and garnish with sugared cranberries, if des