Linzertorte

Directions

1. 1
   Sift flour, cloves and cinnamon together into a deep mixing bowl.
2. 2
   Add ground almonds, sugar, lemon peel and mashed egg yolks.
3. 3
   With a wooden spoon, beat in butter, raw egg yolks and vanilla.
4. 4
   Continue beating until smooth and doughy.
5. 5
   Form dough into ball.
6. 6
   Wrap in waxed paper and refrigerate at least 1 hour or until firm.
7. 7
   Remove about 3/4 of dough and return rest to refrigerator.
8. 8
   Lightly butter round cake pan (spring-form, if available).
9. 9
   Add dough, and press out to form a 1/4-inch thick shell.
10. 10
    Spoon in raspberry jam and spread out evenly with spatula.
11. 11
    With floured rolling pin on a floured surface, roll out remaining dough 1/4-inch thick.
12. 12
    Cut 1/2 inch wide strips, 2 of them 9-inches long and the rest 8-inches.
13. 13
    Lay atop jam in lattice; run knife around sides of pan and press dough at sides down to form a 1/4-inch border.
14. 14
    Lightly beat whole egg and cream and coat exposed pastry.
15. 15
    Refrigerate 1/2 hour.
16. 16
    Preheat oven to 350 degrees.
17. 17
    Bake torte 45 to 50 minutes until lightly brown.
18. 18
    Let cool 5 minutes and sprinkle with confectioners sugar.