Instructions: Sort cranberries and discard any soft or decayed fruit. Rinse berries.

In a 2- to 2 1/2-quart pan over high heat, stir cranberries, 1/4 cup water, sugar, and orange peel until boiling. Continue to stir often until mixture has the consistency of soft jam, about 4 minutes. Let cool about 15 minutes, stirring occasionally.

Meanwhile prepare Linzer Crust. In a food processor or blender, finely grind almonds. If using a blender, pour ground nuts into a bowl. To almonds, add flour, butter or margarine, sugar, egg yolks, orange peel, cocoa, cinnamon, and ground cloves. Whirl in food processor or rub with your fingers until dough holds together. Pack into a firm ball, then pinch off and reserve 1/2 cup dough. Firmly press remaining dough evenly over bottom and 1 1/2 inches up sides of a 9-inch cake pan with removable rim.

Pour cranberry mixture into crust. Break reserved dough into almond-size lumps and scatter over filling.

Bake on the lowest rack in a 350 degree oven until crust is richly browned at edges, about 1 hour. Serve cool.

This recipe yields 10 to 12 servings.

Comments: Up to 1 day ahead, bake and cool torte, then wrap airtight and hold at room temperature.

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