• 1 1/2 sticks butter
  • 1 cup confectioner's sugar
  • 1 egg plus 1 egg yolk
  • 1 3/4 cups almonds, ground
  • 1/ 3/4 cups flour, or a bit more
  • 1 teaspoon cinnamon
  • 1/2 jar raspberry jam
  • 1/3 jar red or black currant jam
  • grated rind and juice of 1 lemon

Cream together the butter and sugar. Beat in the egg and the egg yolk. Mix in the ground almonds and as much flour as you need to make a very stiff dough. Mix in the cinnamon. Refrigerate for at least 1/2 hour.

Separate 1/3 of the dough from the rest and roll out the larger piece to fit into an 8-inch cake pan. Put the dough into the pan and brush a little egg white (if you've saved it from the dough) over it.

While that dries, mix together the 2 jams and add the rind and juice of the lemon. Mix well and pour into crust.

Make strips with the reserved dough and cover the top of the pie with a lattice. Brush with egg white.  Bake at 350 degrees for about an hour. Sift a little confectioner's sugar over the torte as it comes out of the oven.

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Kathy Robbins
The Robbins Office

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Royce Carlton
Royce Carlton
More recipes
The Gourmet Cookbook

Published: 2004
Editor: Ruth Reichl