Featured Pinch Tips Video
- 2 c
- all purpose flour
- 2 c
- almonds or hazelnuts, finely ground
- 1/2 tsp
- 2 stick
- unsalted butter
- 2 large
- eggs (whisked) separate
- 8 oz
- raspberry jam (seedless)
- 3 Tbsp
- raspberry brandy or cognac
- 2 tsp
- powdered sugar
1Preheat oven to 350°F Grease a Spring form pan
2Combine flour, sugar, ground nuts, butter, and 1 egg to form a dough. Cover and refrigerate for 30 minutes.
3Remove dough from refrigerator. Take 3/4 of the dough and roll it out on a floured surface. Transfer to the Spring form - make sure dough comes up about 1/2 inch up the side of the pan.
4Mix raspberry jam and Raspberry Brandy (or Cognac). Spread this mixture evenly into the cake bottom.
5Roll out remaining dough and cut into strips. Arrange strips into a criss-cross pattern on top of the cake. Break the remaining egg into a cup and whisk with a fork or whisk. Brush dough strips with egg wash.
6Bake cake for 40-45 minutes or until cake becomes a golden brown.
Allow cake to rest overnight before serving - this brings the flavor out more. Before serving, dust with powdered sugar.