Linzertorte

5 oz sugar
1 egg
5 oz flour
1/4 teaspoon cinnamon
5 oz butter
raspberry jam for filling
5 oz ground almonds
1 beaten egg for brushing the pastry

On a pastry board mix together all dry ingredients. Cut the butter
into small pieces and crumble it into the dry mixture until it becomes
fine and crumbly. Add the egg and work the mixture into a smooth
dough. Roll out two-thirds of the pastry into a springform pan and
spread a good amount of raspberry jam on top of it. Roll the remaining
dough with your hands into thin, even, rounded pastry strips (think
"Slim Jim"). Arrange the strips in a criss-cross pattern over the top
of the cake. Brush with beaten egg and bake until golden brown at
about 350 degrees.
Sunday Dinner List

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