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LINZERSCHNITTEN (Germany) 
1 1/2 c. sifted all-purpose flour
1/4 c. granulated sugar
1/2 tsp. baking powder
1/2 tsp. salt (less)
1/2 tsp. cinnamon
1/2 c. brown sugar, packed
1/2 c. butter
1 slightly beaten egg
1/3 c. almonds, ground
1/2 c. red raspberry jam (or mixture of part raspberry and part red currant jelly) or any flavor "Polanaris All-Fruit"

Sift together flour, granulated sugar, baking powder, salt and cinnamon; stir in brown sugar. Cut in butter until mixture is crumbly. Add egg and ground almonds; mix with hands. Put half the mixture into ungreased 9x9x2 inch pan. Spread with raspberry jam, optional.

On floured surface roll remaining dough into a 9x6 rectangle (dough is easier to manage if it has been refrigerated for an hour or so). Cut 20 strips, 1/4 inch wide.

For lattice top, line 10 strips across filling, then lay 10 strips diagonally on top. Bake in 375 degree oven 20-25 minutes; cool. Cut in 16 squares.

Note: You may omit lattice work.

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