Linzertorte fingers

Yield: 20 Servings

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

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.

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