Valentine Cake: Easy Linzer Heart Tart

　　* Active Time: 20 minutes
　　* Total Time: 55 minutes
　　INGREDIENTS
　　o 1 cup blanched (without skin) almonds
　　o 1 tube (18 oz) refrigerated sugar cookie dough, softened, cut in chunks
　　o 3⁄4 tsp almond extract
　　o 1 jar (12 oz) raspberry preserves
　　o Garnish: confectioners’ sugar
　　PREPARATION
　　1. Position racks to divide oven in thirds. Heat oven to 350°F. Have ready a 9-in. heart-shaped or round fluted tart pan with removable bottom, 21⁄2- and 11⁄2-in. heart-shaped cookie cutters and a baking sheet.
　　2. Pulse almonds in food processor until finely ground. Add cookie dough and extract; pulse just until blended.
　　3. Pat 11⁄2 cups dough evenly over bottom and up sides of tart pan. Spread preserves over bottom.
　　4. On a lightly floured surface with a lightly floured rolling pin, roll out remaining dough to 1⁄4 in. thick. Cut out seven 21⁄2-in. hearts and twenty 11⁄2-in. hearts. Arrange all 21⁄2-in. hearts and eight 11⁄2-in. hearts on filling. Put remaining hearts on ungreased baking sheet.
　　5. Bake tart on lower rack 30 to 35 minutes, cookies on upper rack 7 to 9 minutes, until both are golden. Remove both to a wire rack; cool completely.
　　6. To serve: Remove tart pan sides; dust hearts on tart with confectioners’ sugar. Serve cookies with tart.
　　Planning Tip: The tart can be refrigerated, covered, up to 5 days or wrapped airtight and frozen up to 1 month. The cookies can be stored in an airtight container at room temperature 5 days or frozen up to 1 month.