|All purpose flour||1 Cup (16 tbs)|
|Confectioners sugar||1 Cup (16 tbs)|
|Finely chopped blanched almonds||3⁄4 Cup (12 tbs)|
|Grated lemon peel||1 Tablespoon|
|Butter/Margarine||3⁄4 Cup (12 tbs), softened|
|Egg||1 , slightly beaten|
|Red raspberry jam||1⁄2 Cup (8 tbs)|
|Red raspberry jam||2 Tablespoon|
|Chilled whipping cream||1⁄2 Cup (8 tbs)|
Mix flour, sugar, almonds, spices, lemon peel, butter and egg until dough forms a ball.
Cover; refrigerate until firm, about 3 hours.
Heat oven to 375°.
Press 2/3 of the dough evenly in bottom of ungreased round layer pan, 8 X 1 1/2 inches.
Spread with 1/4 cup jam.
Shape remaining dough on floured surface with floured hands into pencil-like rolls.
Make a lattice design on jam by crisscrossing ten of the rolls.
Place a long roll around edge.
Bake until golden brown, about 40 minutes.
Cool 10 minutes in pan.
Run knife around edge of pan to loosen torte.
Invert on cloth-covered wire rack, then turn right side up on another rack and cool.
Fill squares of lattice design with 2 tablespoons jam.
In chilled bowl, beat whipping cream until stiff.
Make a border of whipped cream on edge of torte or, if desired, top each serving with a dollop of whipped cream.