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This Swiss version of a traditional Viennese linzer tart uses cocoa powder in the dough.
2 1/4 cups all-purpose flour
1 cup finely ground almonds
1/2 cup granulated sugar
1/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 1/2 sticks (6 ounces) cold unsalted butter, cut into 1/2-inch dice
1/4 cup milk
1 cup seedless raspberry jam
Confectioners' sugar, for dusting
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