Lindzertorte

• 1 1/2 cups all purpose flour.
• 1 cup almonds (ground in a clean coffee grinder).
• 3/4 cup sugar.
• 1 teaspooon cinnamon.
• 1 teaspoon baking powder.
• 1 1/2 sticks butter.
• 1 egg.
• 1 egg yolk.
• 2/3 cup strawberry preserves to which you mix in about 1 teaspoon water to make it more spreadable, then heat briefly in a microwave and stir again, to insure it is spreadable. (Seedless, raspberry preserves would be more traditional as the original topping of this dessert, approached with the same heating and small amount of water mixed in to make it spread more easily. I like the strawberry variation better. You can try something more exotic, tasting a bit like PEZ candy, by mixing 2/3 cup apricot preserve with a tablespoon of lemon juice, and foregoing adding any water to make it more spreadable. Just give it fifteen seconds or so in the microwave, stir again, and you're ready to spread.)
• 1 beaten egg. (Poor egg.)
• Confectioners Sugar.

1. A food processor and a clean coffee grinder make this much easier to produce. Grind the almonds in your coffee grinder. Combine all the dry ingredient in a food proecessor. Add the butter to food processor and combine with dry ingredients with a few pulses. Add the egg and egg yolk to food processor and combine in same manner. Using your spring form pan with the side wall attached, press some of the dough onto the bottom to form a crust, just like a pie. Start making little round balls of dough by rolling it between the palms of your hands (which I do hope you've washed by now). Make them an inch in diameter, and put a bead of dough balls around the edge of the bottom crust, pressing them against the walls of the spring form pan to make a continuous wall. Add about a tablespoon of water to the 2/3 cup of preserves, then mix the water and preserves (unless you're doing the apricot and lemon juice "combo") to make the preserves more spreadable, and heat for about fifteen seconds in microwave to make it more spreadable. The addition of moisture will also make the mixture less likely to become chewy when cooked in the oven. Spread the preserves over the dough in the bottom of the pan, but don't put any on the bead/crust/wall of dough around the sides. Make little strips of dough from the remaining dough (at least four), just like you were a kid rolling modeling clay between your palms. Flatten them slightly. Gently place the strips in a tic-tac-toe (or is that tic-tac-dough?) pattern over the top of the preserves. They should stretch from edge to edge of the preseves, leaving plenty of preserves visible. Put in a pre-heated oven at 350 degrees F for thirty to forty minutes. When the Lindzertorte is done, sprinkle some powdered sugar (using a fine metal strainer) over the top. This will cause the powdered sugar to stick to the lattice on the top and disappear into the hot preserves where it falls in between the crust or lattice.

flour, almonds, sugar, cinnamon, baking powder, butter, egg, egg yolk, strawberry preserves, egg, confectioners sugar

Taken from www.epicurious.com/recipes/member/views/lindzertorte-50131984 (may not work)