John Myers
Ingredients for 1 servings:
- 200 g flour
- 100 g butter
- 80 g sugar
- ½ lemon(s), the peel
- 2 egg yolks
- 200 g raspberry jam
- 2 egg whites
- 100 g sugar
- 1 packet of vanilla sugar
- 100 g almond(s), ground
- 40 g walnuts, ground
- 50 g almond flakes
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Preheat oven to 180°C (350°F). Knead the flour, butter, sugar, egg yolk, and lemon into a shortcrust pastry. Place the dough on a prepared 35×25 cm baking tray. Roll it out and press it into the shape with your fingers. Bake for 10 minutes. In the meantime, prepare the topping: Beat the egg whites until stiff, then beat them with the sugar until well combined, then stir in the almonds and walnuts. After 10 minutes of baking, remove the baking tray from the oven, spread the jam on top, spoon the nut mixture over the jam and smooth it down, scatter the flaked almonds on top, and bake for another 12-15 minutes. Once cooled, cut into small slices (these slices won’t rise) and will keep for a long time in a Tupperware container.
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