INGREDIENTS

INSTRUCTIONS

Adjust rack to lower third of oven; preheat oven to 325 degrees F.
Sift the flour, cinnamon, salt and baking powder onto a strip of  waxed
paper.  Combine the butter and sugar in a large bowl; beat until
smooth. Add  the egg and beat until well blended. Stir in flour
mixture, nuts and  lemon zest just until thoroughly blended.  Divide
dough in half. Using floured fingertips, pat half of the dough  evenly
into an ungreased 9-inch square baking pan. Spread jam evenly  over the
dough, stopping 1/2-inch from edges. Set aside.  Roll the remaining
dough between 2 pieces of waxed paper to a 9-inch  square. Place on a
baking sheet and refrigerate until firm. Cut dough  into 14 strips,
each 1/2 inch wide. Evenly space 7 of the strips over  the torte in one
direction. Place remaining strips at right angles to  the first strips,
creating a lattice pattern. This technique is not  actually weaving,
but the results are just as impressive.  Bake for 45 minutes, or until
light golden. Cool completely before  cutting into 2-inch squares.
Yields 16 squares. PER SQUARE: 225 calories, 3 g protein, 23 g
carbohydrate, 14 g fat (5 g saturated), 33 mg cholesterol 44 mg
sodium,  Flo Braker writing in the San Francisco Chronicle, 9/29/93.
Posted by Stephen Ceideburg  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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