• prep: 1 hr 5 min
• cook: 0 hr
• total: 1 hr 5 min

servings:

We love the combination of rich hazelnut shortbread (an easy press-in crust!) and sweet-tart berry jam in this slab pie. Crumble more shortbread on top to mimic the lattice of a classic Linzer torte.

• 1 1/4 pounds fresh or frozen cranberries
• 12 ounces fresh or frozen raspberries
• 2 3/4 cups sugar
• 1 vanilla bean, split and seeds scraped
• Nonstick cooking spray
• 3 sticks plus 1 tablespoon unsalted butter, room temperature
• 2 cups sugar
• 4 cups all-purpose flour
• 2 1/2 teaspoons coarse salt
• 1 1/2 cups toasted skinned hazelnuts, finely chopped

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