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TO MAKE THE DOUGH: In a food processor fitted with the metal blade, process the FLOUR and HAZELNUTS (filberts) until the nuts are ground into a fine powder. Pour the mixture into a large bowl. Stir in the sugar, cocoa, lemon zest, cinnamon, cloves, and salt. Using a pastry blender, cut in the butter until the mixture is crumbly. In a small bowl, mix the yolks and lemon juice. Using a fork, stir into the flour mixture until it clumps together. Press the dough into a ball, and divide equally into two thick disks. Wrap each in plastic wrap and refrigerate until firm, at least 60 minutes and up to overnight. Position a rack in the center of the oven and heat to 350°F. Butter the sides and bottom of a 9-inch springform pan. Line the bottom of the pan with a round of parchment and butter the paper. Crumble one of the dough disks into the pan. Press firmly and evenly into the pan, bringing the dough 1 inch up the sides. (If the dough is very cold and cracks while using, the heat of your hands will eventually soften it.) The dough will be quite thick, about 1/4 inch at the sides. Prick the dough with a fork and freeze for 10 minutes. In a small bowl, beat the egg white with a pinch of salt until foamy. Lightly brush the inside of the shell with some of the beaten white. Place the springform on a baking sheet and bake just until the dough is set, about 15 minutes. Cool completely on a wire rack. Let the other disk of dough stand at room temperature for 5 minutes. Spread the preserves in the shell. Roll out the remaining dough on a lightly floured work surface into a 1/4 inch thick circle. Using a fluted pastry wheel, cut the dough into 3/4 inch wide strips. Arrange the strips over the jam in a lattice pattern, trimming as needed, pressing the ends of the strips to side crust. If the strips crack, piece them back together. Gather up any odd strips and trimmings and press a thin layer of dough all around the edge of the crust, securing the ends of the strips. (Discard any left
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Removable-bottom pan for cheesecakes and tortes
Record your recipes and experiments — organized cooking journal
Filipino chewy brown rice cake — topped with grated coconut
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon