adapted from Virginia Breier
by Maud Hallin with improvements from Katherine Koelsch Kriken
serves 8
1 cup butter, melted
1 cup flour 2 cups grated almonds or almond meal
1/2 cup sugar
dash of ground cloves
dash of ground cinnamon
2 egg yolks
zest of 1 lemon
3/4 cup raspberry jam
1 egg white
1 tablespoon sugar
Blend the first 8 ingredients (before raspberry jam) and let resulting dough rest
for 30 minutes. Meanwhile, preheat oven to 300 degrees with rack in middle.
Roll out dough, divide in half and place one half on the bottom of a 9-inch pie pan with a detachable bottom. Spread jam on top. Form rolls of second half of
dough and cut into 12 1/2-inch wide strips. Make lattice on top of the jam with the strips and brush with egg white. Sprinkle sugar over the top. Bake for 40 to 60 minutes until top is golden brown.
Can be baked one day ahead. Delicious.
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