|Flour||2 Cup (32 tbs)|
|Ground cinnamon||1⁄2 Teaspoon|
|Butter||1⁄2 Cup (8 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Lemon||1 , rind grated|
|Unblanched almonds||2⁄3 Cup (10.67 tbs), ground|
|Fresh raspberries/2 packages frozen raspberries, drained||1 Quart|
|Sugar||To Taste (for fresh raspberries)|
|Red currant jelly glaze/Raspberry jelly glaze||1 Cup (16 tbs)|
Method If using frozen raspberries, drain thoroughly by standing them in a nylon strainer for at least 15 minutes.
In a saucepan bring raspberries rapidly to a boil, adding sugar to taste to fresh ones, and cook 2-3 minutes.
Sift flour with salt and cinnamon onto a board or marble slab.
Make a well in the center and add butter, sugar, eggs and lemon rind.
Sprinkle ground almonds on the flour.
Work these ingred ents together into a smooth dough and chill 1 hour.
Set oven at moderately hot (375Â°F).
Roll out dough to 1/4-3/8, inch thickness and line flan ring, keeping the trimmings.
Fill with cold raspberry mixture.
Arrange a lattice of strips made from the trimmings across top and bake in preheated oven for 25 minutes, or until pastry is beginning to brown.
Cool and brush the torte with red currant or raspberry jelly glaze.