Linzer Torte

Linzer Torte
12 servings

1 c butter
1 c sifted all purpose flour
1 1/2 c unpeeled almonds, ground
1/2 c. granulated sugar
1/8 tsp cloves
1/8 tsp cinnamon
2 egg yolks
1/3 c. raspberry jam
1/2 c egg white, slightly beaten
1 1/2 tbs. confectioners sugar.

1. Preheat to 325.

2. Chop butter into flour. Add the almonds.

3. Mix the sugar with the cloves, cinnaomon, and egg yolks. Add to the flour mixture, and knead the dough until smooth and well-blended.

4. Turn two-thirds of dough into a nine-inch tart pan. Press dough over bottom and halfway up sides. Spread with jam.

5. Roll egg-sized balls of the remaining dough between the palms to make long rolls about one-third to one-half inch in diameter and about eight inches long. Place the rolls on a baking sheet and chill until firm.

6. Using a spatula, lift the rolls and arrange lattice style over the jam. Fasten to the dough around the rim of the pan by pressing lightly.

7. Brush with egg white and bake on the lowerr shelf of hte oven about one hour and fifteen minutes.

8. Set the pan on a rack and partly cool the tart before removing the rim pan. Before serving, sprinkle the tart with confectioners' sugar, and if desired, slivered almonds.