Raspberry Torte

• 4 cups all-purpose flour
• 1 teaspoon salt
• 1 12 cups butter or 1 12 cups margarine
• 1 cup sugar
• 1 egg
• 1 cup raspberry jam
• 12 cup sliced almonds

1. Mix the flour, salt, butter, sugar, and egg together in a food processor or by hand.
2. Press 2/3 of the dough onto a cookie sheet.
3. Cover with raspberry jam.
4. Use the remaining dough to roll into pencil strips and form a lattice top.
5. Sprinkle with sliced almonds.
6. Bake in a 350 oven for 30 to 35 minutes.
7. Cool and cut into squares for pastries or into 1 x 2 1/2-inch bar cookies.
8. This keeps well in the refrigerator for up to a week.

allpurpose, salt, butter, sugar, egg, raspberry jam, almonds

Taken from www.food.com/recipe/raspberry-torte-199918 (may not work)