Linzertorte fingers

20 Servings

Ingredients

Quantity	Measure	Ingredient
1½	cup	Unblanched almonds
2½	cup	All-purpose flour
1	pinch	Salt
1	teaspoon	Ground allspice
1	cup	Powdered sugar
1		Lemon's peel, finely grated
1¼	cup	Unsalted butter;in sm pieces
3		Egg yolks
12	ounces	Raspberry jam
1		Egg
2	teaspoons	Milk
2	teaspoons	Sugar
½	cup	Sliced almonds

Directions

Finely grind unblanched almonds in a food processor or blender; place in a large bowl. Sift flour, salt, allspice and powdered sugar into bowl. Add lemon peel; mix well. Make a well in the center of flour and add butter and egg yolks; mix ingredients together to form a soft dough. Knead lightly until smooth. Cover bowl with plastic wrap and refrigerate 30 minutes. Preheat oven to 400 F (205 C). Divide dough in half. Roll out one piece on a well-floured surface to fit a 13" x 9" baking pan; place in pan. Spread jam over pastry. Roll out other half of dough to fit pan; place on top of jam. Lightly beat egg with milk and sugar; brush pastry with glaze and sprinkle with sliced almonds. Bake 10 minutes; reduce temperature to 350 F (175 C). Bake 35 minutes longer or until golden. Cool in pan. When cold, cut in 30 pieces.