Linzer Torte Virginia Pingree

1 1/2 cups flour

1 stick margarine

3/4 cups sugar

1 ½ cups whole almonds that have been ground in blender, skins left on

1/4 teaspoon cinnamon

1 egg + 1 egg white (reserve yolk)

Raspberry Jam

Put the flour and butter in a bowl. Rub between your fingers to a coarse meal. Add the sugar, almonds and cinnamon. Mix well. Make a hole in middle of mixture. Slightly beat the egg and egg white with a fork and gradually mix in the dry mixture until everything is moistened. Turn onto floured counter and kneed until dough forms a soft ball.

Divide into three parts.

Line two 9" pie pans with two of the parts. (spread dough with fingers )

Spread raspberry jam thinly over bottom and sides.

Add more flour to third part of dough and roll out and cut criss-cross strips for the top of the pie. Beat the reserved egg yolk and brush the criss-cross top and rim of pies.

Bake at 325 degrees for 35 minutes.