Linzer tart with khorashan wheat

Think a dinner at friends' home...that like my cooking experiments.
Think that I'm quite clever with tarts.
Think that I never tried this very old austrian recipe...
Result: a success...it seemed so, there wasn't any left.

Ingredients:

100 g  grated thinly almonds (in the original recipe there should be roasted hazelnuts)
150 g khorashan wheat flour
50 g rice flour
50 g potato starch
125 g margarine
125 icing fruit sugar
2 eggs
10 g unsweetened cocoa powder
 a pinch of grated cinnamon
a pinch of salt
a pinch of grated cloves (I use nutmeg instead)
grated lemon zest
Raspberry , currant or cowerry jam (I use often apricot jam of my garden,being in any case slightly acid)

Thanks to my inseparable bread machine...she kneads so well...I put all inside.
That is grated almond, khorashan wheat flour, rice flour, potato starch, margarine, fruit sugar, eggs..I think it is clear.
After some time she works..20 minutes (whee!), I wrap the dough in a plastic wrap and I put it in the fridge for 30 minutes.
Then I roll the dough in a tart pan previously oiled and sprinkled with flour.
Pressing well in the edges and leaving a piece of dough for strips.
I pour the apricot jam,I put my not so perfect homemade strips.
I bake for 45° minutes at 180° (low temperature).
I finish with icing fruit sugar.

What can I say...it's always a great success.

Even with recipe I participate to Contest “Le mandorle” by Un tavolo per quattro