- make this recipe
- user reviews ()
- 2/3 cup butter
- 2/3 cup sugar
- 1 egg
- 2 hard-cooked egg yolks, sieved
- 1 tablespoon kirsch (cherry brandy) or water
- 1 teaspoon finely shredded lemon peel
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 3/4 cups all-purpose flour
- 1 cup ground hazelnuts (filberts) or almonds
- 1 12 ounce jar seedless red raspberry jam
- Powdered sugar
1. In a large mixing bowl beat butter until softened. Add sugar, egg, egg yolks, kirsch or water, lemon peel, cinnamon, and cloves. Beat until combined. Stir in flour and nuts. Form into a ball. Wrap in plastic wrap; chill for 1 to 2 hours.
2. On a floured surface slightly flatten two-thirds of the dough. (Chill remaining until needed.) Roll to a 12-inch circle. Transfer to an ungreased 10x1-inch tart pan with a removable bottom or a 9- to 10-inch springform pan. Ease into pan, pressing 1/2 inch up sides. Spread with jam. Roll remaining dough to a 10x6-inch rectangle. Cut six 1-inch-wide strips. Weave atop jam. Press ends onto rim, trimming as necessary.
3. Bake in a 325 degree F oven for 35 to 40 minutes or until golden. Cool in pan. Remove sides. Before serving, sift powdered sugar over top. Makes 12 servings.
- Servings Per Recipe 12,
- cal. (kcal) 399,
- Fat, total (g) 18,
- chol. (mg) 80,
- sat. fat (g) 7,
- carb. (g) 55,
- fiber (g) 2,
- pro. (g) 6,
- sodium (mg) 131,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
