(Plus 2 Tbsp.)
Combine 1 1/2 cups of the flour, the sugars, baking powder, salt,
and cinnamon. Slice the butter into small pieces and cut into dry
ingredients until the mixture is crumbly. Add the ground almonds
and stir well, then add the egg and stir until the dough hold together.
Remove 1/2 cup, and into it stir the remaining 2 tablespoons flour, then
chill for about 30 minutes. Press the remaining mixture evenly over the
bottom of an 8" square baking pan. Spread the raspberry jam over the
Preheat oven to 350.
Roll out the reserved chilled dough into a rectangle about 8 inches long
and 6 inches wide, then cut lengthwise into 10 strips, each about 1/2
inch wide. Spread half the strips over the jam and place the other half
crosswise over them. Brush the strips with the egg yolk-water mixture.
Bake for 25-30 minutes or until the top is a deep golden brown.