Raspberry-Almond Pastry Recipe
Ingredients
| Flour | 4 Cup (16 tbs) | |
| Sugar | 2 Cup (16 tbs) | |
| Cinnamon | 1/2 Teaspoon | |
| Baking powder | 1/2 Teaspoon | |
| Cloves | 1/4 Teaspoon | |
| Almonds | 1 Pound | |
| Butter | 1 Pound | |
| 1 egg, lightly beaten | ||
| Raspberry jam | ||
Directions
Sift first 5 ingredients together into large bowl; add almonds.
Cut in butter until mixture resembles meal; add egg.
Knead lightly; form into ball.
Press 2/3 of the dough into 10 x 16-inch baking pan; spread with raspberry jam.
Roll remaining dough out; cut 4 long 1/2-inch wide strips.
Place strips length of pan.
Cut 6 shorter strips; place crosswise, making lattice top.
Bake at 350 degrees for 45 minutes.
Cool; serve with ice cream.
Cut in butter until mixture resembles meal; add egg.
Knead lightly; form into ball.
Press 2/3 of the dough into 10 x 16-inch baking pan; spread with raspberry jam.
Roll remaining dough out; cut 4 long 1/2-inch wide strips.
Place strips length of pan.
Cut 6 shorter strips; place crosswise, making lattice top.
Bake at 350 degrees for 45 minutes.
Cool; serve with ice cream.
Chef
