- 10
Ingredients
- 1/2 c. butter, softened
- 3/4 c. sugar
- 1 egg
- 1/2 tsp. grated lemon peel
- 1/2 c. slivered almonds, toasted
- 1 1/2 c. flour
- 1 tsp. ground cinnamon
- 1/4 tsp. salt
- 1 jar (18 oz.) raspberry preserves
Preparation
Step 1
In a large bowl, cream the butter and sugar until light and fluffy. Add egg and lemon peel; mix well. Place almonds in a blender, cover and process until ground. Combine the almonds, flour, cinnamon and salt; gradually add to creamed mixture until well blended. Remove 1/3 c. of dough. Roll between two sheets of waxed paper to 1/8" thickness. Freeze for 8-10 minutes or until firm. Press remaining dough evenly onto the bottom and up the sides of an ungreased 11" fluted tart pan with removable bottom. Spread raspberry preserves over crust. Remove remaining dough from freezer; using small cookie cutters, cut out desired shapes. Place over preserves. Bake at 375 degrees for 20-25 minutes or until crust is golden brown and filling is bubbly. Cool for 10 minutes. Loosen sides of pan. Cool completely on a wire rack. Remove sides of pan.