Raspberry Torte


4 cups all-purpose flour
1 teaspoon salt
1 ½ cups butter or margarine (3 sticks)
1 cup sugar
1 egg
1 cup raspberry jam
¼ cup sliced almonds

Mix the flour, salt, butter, sugar, and egg together in a food processor or by hand.  Press 2/3 of the dough onto a cookie sheet.  Cover with raspberry jam.  Use the remaining dough to roll into pencil strips and form a lattice top.  Sprinkle with sliced almonds.  Bake in a 350 degree oven for 30 to 35 minutes.  Cool and cut into squares for pastries or into 1×2 ½-inch bar cookies.  This keeps well for up to a week.

Makes 1 ½ to 3 dozen.

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