| the dough: |
|---|
2
1/2
|
c
c
|
almonds, w/ skins
sugar
|
grind in food processor, in small
batches, 'til powdery,
(not to paste), reserve
|
1/2
1
1/2
|
lb
ea
c
|
butter, u/s, softened
egg
sugar
|
beat in mixer 'til light and fluffy
|
1
1
1/4
1/2
1/4
|
c
t
t
t
t
|
flour
lemon zest
salt
cinnamon, ground
cloves, ground
|
add, along with reserved almond mix
and mix 'til dough forms
|
- chill dough, covered, for at least 30 min, 'til firm
- (may be chilled for up to a day)
- divide dough into three equal portions (c. 11 oz each)
- press one hunk of dough into each of two 8 in tart pans w/ removable
bottomx
- press dough evenly onto bottom and about 1/4 in up the sides
- bake 30 min at 350 deg F, 'til golden brown
- place pan on rack to cool, c. 30 min
|
| the torte: |
|---|
1
|
c
|
rasberry jam
|
spread evenly on the two cooled crusts,
leaving 1/4 in border
|
- place the third hunk of dough on a wooden board, cover with plastic,
and roll out into a large rectangle
- place in freezer for 5-10 min
- cut 1/4 in wide strips and lay lattice work on each of the two tart pans
- put back into freezer whenever the strips get too sticky
- bake 30-40 min at 350 deg F, 'til top is golden brown
- cool in pans on rack for 10 min, then remove from pans and cool completely
|