10-12 servings
10 tablespoons butter or margarine, softened
3/4 cup sugar
1 teaspoon vanilla
1 egg
2 cups all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/2 cup ground almonds
1 tablespoon milk
1 can Solo or 1 jar Baker Raspberry filling
1 egg beaten with 1 tablespoon water for brushing
Confectioners' sugar (optional)
In large bowl, beat butter and sugar until light and fluffy. Add egg and beat until blended. Combine flour, cinnamon, baking powder, salt and cloves; add to butter mixture. Stir until blended. Stir in ground almonds and milk. Shape dough into slightly flattened ball, wrap in plastic and refrigerate until chilled.
Preheat oven to 350° F.
Press or pat out two thirds of dough in bottom of ungreased 10-inch springform pan, pressing dough about 3/4 up side of pan. Spread raspberry filling in crust.
Divide remaining dough into 10 equal-size pieces. Dust hands with flour and roll each piece into thin 10-inch rope. Arrange ropes in lattice pattern over raspberry filling, trimming ends to fit. Brush pastry with beaten egg mixture.
Bake 40 to 45 minutes or until crust is golden brown. Cool completely in pan on wire rack. Run tip of sharp knife around inside edge of pan and remove side of pan. Dust with confectioners' sugar if desired.