Linzer Torte (Wheat Free, No Refined Sugar)

• 2 1/4 cups light spelt flour
• 1/2 cup ground almonds
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup honey
• 1/4 cup butter
• 1/2 teaspoon grated lemon peel or 1/4 teaspoon lemon juice
• 1 egg
• 3/4 cup sugar-free raspberry jam or 3/4 cup fruit spread

1. Preheat oven to 350u0b0F. Combine flour, almonds, cinnamon and salt in a medium bowl; set aside.
2. Beat honey, butter and lemon peel in a large bowl with electric mixer. Beat in egg until well blended.
3. Beat in flour mixture at low speed until well blended. Spoon 2/3 of dough onto bottom of 10-inch tart pan with removable bottom. Pat dough evenly over bottom and up side of pan. Spread jam over bottom of dough.
4. Roll remaining 1/3 of dough on lightly floured surface into 10x6-inch rectangle. Cut into narrow strips and arrange in a lattice design over jam.
5. Bake 25 minutes or until crust is golden brown. Cool completely on wire rack. Serve at room temperature.

light spelt flour, ground almonds, cinnamon, salt, honey, butter, lemon peel, egg, sugar

Taken from www.food.com/recipe/linzer-torte-wheat-free-no-refined-sugar-221132 (may not work)