Blanch hazelnuts and almonds (see details of how to in post)

Put hazelnuts and almonds in food processor and grind until finely ground.

Pour mixture into medium bowl and add flour, baking powder, cinnamon, and salt.

Using an electric mixer, beat butter and sugar together on medium speed for 3 minutes or until fluffy.

Add egg yolk. Beat for 1 minute to combine.

Turn mixer to low and add nut mixture. Mix until combined.

Divide dough in half. Place 10" tart or cheesecake ring onto parchment-lined baking sheet. Press half the dough into the ring until the base is even and goes up about 1" on the sides. Place in fridge for 30 minutes.

On a piece of parchment, roll out remaining dough into 12" circle or a rectangle about the size of a baking sheet. Place dough-covered parchment on baking sheet and cut 1/4" strips into dough using fluted pastry wheel. Place in freezer for 30 minutes.

Remove tart base from fridge and spread peanut butter on base using an offset spatula. Repeat with jelly.

Remove lattice strips from freezer and create one layer of lattice top of jelly, placing strips 1/2" apart from the next. Cut lattice strips as needed to fit. Repeat with a second layer, working to create a diagonal pattern.

Freeze for 30 minutes and preheat oven to 350°F.

Bake linzer torte for 40 minutes, rotating halfway through. Transfer to a wire rack and let cool for 30 minutes. Remove ring and let cool completely.