For the Linzertorte, cream together butter, sugar, vanilla sugar, lemon zest and salt. Add the yolks and stir again. Finally, fold in the nuts and flour.
Pour half the mixture into a greased and floured baking pan, place wafers on top and fill with jam. There should be about 1 cm border.
Pipe a lattice with the remaining mass and bake at 180° C for about 1 hour.
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