Cranberry Linzer Torte

Filling

1/4 C water
1 pkg (12 oz) frozen or 3 cups fresh cranberries
1 C sugar
1 T grated orange peel

Boil water, cranberries, sugar and orange peel until consistency of soft jam, about 4 mins, cool.
Pour into Linzer Crust (below). Break remaining dough into almond sized lumps and scatter over filling.
Bake at 350 until crust is browned at edges, 45 min.
8 servings

Linzer Crust

Whirl 1 C almonds until finely ground.
Add 1.5 C flour, 1 C butter, 1 C sugar, 2 large egg yolks, 1 T grated orange peel,
1 T unsweetend cocoa, 2 tsp ground cinnamon, 1/2 tsp ground cloves.
Whirl until well-mixed. Press 3/4 dough in springform pan.
Make edges 1.5" high. Use remaining dough for topping.