1 c. butter
1 c. sugar
1 tsp. grated lemon peel
2 eggs
1 1/2 c. sifted flour
1 c. unblanched almonds, ground
1/2 tsp. cinnamon
1/2 tsp. cloves
1 tbsp. cocoa
1/4 tsp. salt
1/2 pt. raspberry jam

Cream butter and sugar. Add lemon peel, then eggs, one at a time. Gradually add all but jam and blend thoroughly. If dough is soft, chill. Roll 1/2 of the dough 1/4 inch thick.

Line a shallow casserole or pie dish. Crimp edge. Put in jam. Roll remaining dough and cut in 3/4 inch strips. Make lattice over jam. Crimp to torte edge. Bake in slow oven, 300 degrees, for 1 hour.

NOTE: Apple butter can be substituted for raspberry jam.