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1-1/4 cups flour
There is 2 methods of preparing the dough: Cream butter with the sugar and then add all the ingredients. OR: put all the dry ingredients in the food processor, but the nuts.
Mix once with the "Pulse." Add the butter and nuts; mix all until it resemble crumbs. Add the yolk. Note: It should become a ball. If not, add slowly some drops of cold water.
Press 3/4 of the dough in buttered 9" pie pan. Press and push it out so that it covers the bottom and sides of the pan. Spoon the jam, and spread it evenly over the bottom with a spatula .
Roll remaining dough between hands into snake, about 3/8" thick. Cut into 9" long strips, and flatten them a little.
Arrange in crisscross over jam. Run a sharp knife around the pan to loosen the dough that extends above the strips, and press it on top of the strips. Over the strips brush the egg + cream with a pastry brush.
Bake in preheated 350°F hot oven for 45-50 minutes, or until it is lightly browned. Let the torte cool for 5 minutes and then sprinkle with icing sugar.
Posted by Rina Perry
1/8 teaspoon ground cloves
1/4 teaspoon cinnamon
1 teaspoon lemon peel
1-1/4 cups butter
1/2 cup sugar
2 egg yolks
2 cups ground almonds or hazelnuts (I use the hazelnuts)
1 cup thick raspberry or red current jam
1 egg + 2 tablespoons light cream or milk beaten lightly together)
Nutritional Info Per Serving:
N/A