Raspberry-almond slices

Ingredients for 1 servings:

• 125 g flour
• 30 g powdered sugar
• 170 g butter, cold, diced
• 1 egg yolk
• 125 g sugar
• 4 eggs
• 125 g ground almonds
• 2 drops of bitter almond flavor
• 160 g jam (raspberry jam)
• 25 g almond flakes
• n. B. water

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

good use of leftovers

Sift 1 tablespoon of powdered sugar and the flour into a bowl, add 50g of butter and rub in fine crumbs with your fingers. Add the egg yolk and 2 tablespoons of cold water and rub into coarse crumbs. Shape into a ball and chill for 30 minutes. Roll out the dough between 2 layers of baking paper and press into a 20 x 30 cm tin lined with baking paper. Bake in an oven preheated to 180°C for 10 minutes. Beat the remaining butter and sugar with a mixer until creamy. Add the eggs, stir in the almonds and flavoring. Spread the jam on the base and spread the filling over it. Sprinkle with the flaked almonds and bake for 30-35 minutes at the same temperature, until the cake is firm. Mix the remaining powdered sugar with 2-3 teaspoons of warm water. Drizzle over the cake in a zigzag pattern.