- 360 g ground almonds
- 420 g flour
- 240 g powdered sugar
- 360 g butter
- 3 egg yolks
- 1 egg
- 1/2 tsp cinnamon
- zest of one lemon
- 1/2 tsp vanilla extract
- 200 g raspberry jam
In a bowl, combine flour, ground almonds, powdered sugar, butter, egg yolks, lemon zest, cinnamon and vanilla.
Gather the dough into a ball and divide into two pieces. Cover and refrigerate for an hour.
Remove the dough from refrigerator. Take one dough ball and press it onto the bottom and up the sides of a buttered tart pan.
Spread the raspberry jam over the bottom of the tart.
Roll the remaining dough. Cut in strips and arrange in a lattice design over jam.
Brush with egg wash. Bake at 180 C degrees for 40-45 minutes or until crust is browned. Let the torte cool.