Germany − Linzer Torte

Germany − Linzer Torte
3/4 cup sweet butter, softened
3/4 cup sugar
1 cup finely ground almonds
1 tbsp. Kirschwasser (cherry brandy)
1−1/2 cup flour
1 tsp. cinnamon
Grated rind of 1/2 orange and 1/2 lemon
1 cup good quality raspberry preserves
1 egg, lightly beaten with 1/2 tsp. water
1 tsp. finely ground cloves

Butter one 9 inch springform pan. Cream butter and sugar and beat
until fluffy and creamy in color; gradually add almonds and
Kirschwasser. Sift flour with cinnamon and cloves; add grated
rinds and stir into butter mixture. Spread about 2/3 of dough on
bottom and about 2/3 up sides of pan; spread raspberry preserves
over dough. Roll remaining dough between 2 sheets of waxed paper;
cut into 1/2 inch wide strips. Put in refrigerator to chill. Form
strips into a latticework pattern on top of preserves, laying a
strip around circumference. Push dough on sides down over strip
around circumference and flute; brush top with egg mixture. Bake
at 350 degrees for 35 minutes, until top is golden brown. Allow
to cool about 10 minutes before removing sides of springform.