Linzer Cake / Linzer Torte

6 tbsp. melted butter plus 2 tbsp. butter for greasing pan
²/₃ c. sugar plus 1 tbsp. for pan
1 egg
1 c. almonds, finely chopped
1 tsp. lemon juice
1 tbsp. milk
2 c. flour
1 tsp. baking powder
1 c. red currant or raspberry jam
1 egg yolk, slightly beaten
¼ c. powdered sugar

1. Mix together the butter, sugar, and egg until creamy.
2. Add almonds, lemon juice, and milk. Sift in flour and baking powder a little at a time, stirring continuously to make a dough, then cool in refrigerator for 1 hour.
3. Preheat oven to 325°F.
4. Generously grease a 9-inch springform pan with 2 tbsp. butter and sprinkle with 1 tbsp. sugar.
5. Divide dough into thirds. Place twothirds into springform pan. Spread dough evenly on bottom and sides of pan. Spread jam over dough.
6. Divide the last third of dough into 8 pieces. Roll pieces into strips. Place about 1 inch apart across surface of cake in a crisscross pattern.
7. Use a pastry brush to spread beaten egg yolk on top of dough only. Bake for 50 to 60 minutes, until golden brown.
8. Remove from oven, release sides of springform pan, and cool completely. Sprinkle lightly with powdered sugar.

Preparation time: 1 hour
Waiting time (to chill dough): 1 hour
Baking time: 50 minutes to 1 hour
Serves 12