1 \u00bd c flour
\n1 c finely ground almonds
\n\u00be c sugar
\n\u00be tsp cinnamon
\n\u00bc tsp cloves
\n1 tsp baking powder
\n\u00be c butter
\n2 eggs
\n\u00be c seedless red raspberry preserves
\n\u00bc c sliced almonds (optional for decoration)
\nconfectioners sugar<\/p>\n
Preheat the oven to 350 degrees.<\/p>\n
Mix flour, ground almonds, sugar, cinnamon, cloves and baking powder. Cut up butter and blend with dry ingredients till mixture looks sandy. Beat 1 egg, stir in with a fork only until smooth. Wrap dough in plastic wrap and refrigerate for 30 minutes.<\/p>\n
Press 2\/3 of the dough into bottom of a buttered 9 inch spring-form pan. Make a rim around the edge about \u00bc inch higher than center and about \u00bd inch thick. Spread the preserves in the center. Roll out remaining dough, into a rectangle make \u00bc inch strips and apply lattice over preserves (be aware strips with become wider at cake bakes). Another option, which I’ve done recently cut out star shapes with cookie cutters and place on preserves, much easier! The following is optional, I don’t do this step. Beat 2nd egg and paint lattice and border, then sprinkle with sliced almonds.<\/p>\n
Bake 40 minutes until dough is set and light golden in color. Cool in pan on a rack. Dust with confectioners sugar.<\/p>\n
Serves 8-12.<\/p>\n","protected":false},"excerpt":{"rendered":"
1 \u00bd c flour 1 c finely ground almonds \u00be c sugar \u00be tsp cinnamon \u00bc tsp cloves 1 tsp baking powder \u00be c butter 2 eggs \u00be c seedless red raspberry preserves \u00bc c sliced almonds (optional for decoration) … Continue reading