Linzer Tart

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3 1/2 ounces butter, at room temperature

2 1/2 tablespoons confectioners’ sugar

2 1/2 tablespoons finely ground blanched almonds (I use pre-ground almond powder from Trader Joe’s)

1 hard-boiled egg yolk, pressed through a fine sieve into crumbs

1/4 teaspoon cinnamon

pinch salt

1 teaspoon dark rum

pinch of double-acting baking powder

3/4 cup all-purpose flour

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