INGREDIENTS

INSTRUCTIONS

:                  Teas    Lemon peel 1 1/   Cups    Butter
:                             Egg yolk
:                 Cups    Grounded 
:          -Almonds ; on Hazelnuts., (I
:          -use the Hazelnuts)
:                 Cup      Thick
:          -Raspberry  ; or ,Red
:          -Current   jam.
:                             Egg + 2
:          -Tabls Light Cream or Milk. 
:          -Beat lightly together.
Source: From my mother with love & more               Family recipe; Oma
Ruth Lessing.
There is 2 methods of preparing the dough. one. Is, Cream butter with the
sugar ,and then add all the  Ingredients. or. Two.- The way I do - Put all
the dry ingredients in the food processor, But the
Nuts. Mix once with the Pulse. Add the butter and Nuts, Mix all till
resemble crumbs. Add. the yolk,  Note: It should become a ball. If not,
Add  slowly some drops of cold water. Press  3/4 of the dough in buttered 9
inch pie pan, Press and push  it out so that it covers the bottom and sides
of the pan. Spoon the jam, and spread it evenly over the bottom with a
spatula . Roll remaining dough between hands into snake, about 3/8 inch
thick. Cut into 9 inch long strips, and flatten them a little. Arrange in
crisscross over jam. Run a sharp knife around the pan to loosen the dough
that extends above the strips, and press it on top of the strips.   Over
the strips brush the egg + cream with a pastry brush . Bake in pre heated
350 F hot oven for 45 - 50 minutes, or until it is lightly browned. Let the
Torte cool for 5 minutes and then sprinkle with icing sugar.
Posted to JEWISH-FOOD digest by Zvi & Rina Perry <pzvi@netvision.net.il> on
Feb 18, 1998

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