1 c Butter
3 Eggs
1/3 c All-purpose flour
2/3 c Sugar
1 ts Double-acting baking powder
1 c Shelled almonds — ground
1 ts Almond extract
1/4 c Raspberry jam
2 tb Powdered sugar — sifted
1 ts Fresh lemon juice
Have 1/2 cup butter at room temperature. Sift together flour, baking
powder, and 1/3 cup sugar. Cut the 1/2 cup butter into dry ingredients with
a pastry blender until mixture resembles cornmeal. Beat one egg and stir
into flour mixture. Pat into a 9″ flan pan, pushing about 1/3 of the dough
up against sides of pan. Chill 1/2 hour. Soften remaining 1/2 cup of butter
and beat remaining sugar into it. Beat in two eggs, one at a time, beating
well between each. Stir in almonds and extract. Pour over pastry. Bake at
350 degrees for 30 minutes. Remove from oven and cool one hour. Spread jam
over torte. Mix powdered sugar with enough lemon juice to form a spreadable
icing. Use a pastry bag fitted with small hole to pipe icing in a design
over top of torte.
Yields
8 Servings