INGREDIENTS
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3/4 cups spelt flour
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1/3 cup rice flour
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3 ounces cold unsalted butter, diced
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2 tablespoons sugar
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1 large egg yolk
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1 large egg white
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1-2 teaspoon ice water
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2 tablespoons blueberry jam
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2 tablespoons apricot jam
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3/4 cups unsalted butter at room temperature
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3 large eggs, beaten
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1 large egg yolk
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3/4 cups ground almonds
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1/2 cup slivered almonds