Sift flour with baking powder on a board, mix with yolks, sugar and wine.
Add cold butter, breadcrumbs, nuts, spices and flour and work into a smooth dough. Chill for 1/2 hour.
Place 2/3 of the dough in a tart pan and prick often with a fork. Spread with jam and place strips of dough on top in a lattice shape.
Bake the Linzer Torte at 175 °C for 50 minutes.
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