Linzer Torte

• 1 3/4 c. sifted flour
• 3/4 c. sugar
• 2 tsp. dry cocoa
• 1 tsp. baking powder
• 3/4 tsp. cinnamon
• 1/4 tsp. salt
• 1/4 tsp. ground cloves
• 1/2 c. butter or margarine, softened
• 1 egg, beaten
• 1 c. ground almonds
• 2 Tbsp. Kirsch or cherry brandy
• 1/2 tsp. grated lemon rind
• 2 Tbsp. lemon juice
• 1 (10 oz.) jar red raspberry jam
• powdered sugar

1. Sift together flour, sugar, cocoa, baking powder, cinnamon, salt and cloves into medium-size bowl.
2. Cut in butter.
3. Stir in egg, almonds, Kirsch, lemon rind and juice until mixture is well blended.
4. Chill 1 hour, or until dough gets firmer.
5. Cut the dough in half and press half to fit bottom of a 10-inch greased and floured spring-form pan.
6. Spread 1/2 cup of jam over dough. Sprinkle a pastry board lightly with flour and roll finger thick strips of dough.
7. Arrange strips, lattice fashion, over preserves. Bake at 350u0b0 for about 50 minutes or until pastry is firm.
8. Cool in pan on wire rack.
9. Remove cake from pan.
10. Fill lattices with additional raspberry jam, if you wish.
11. Sprinkle with powdered sugar.

flour, sugar, cocoa, baking powder, cinnamon, salt, ground cloves, butter, egg, ground almonds, brandy, lemon rind, lemon juice, red raspberry, powdered sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=859622 (may not work)