1 1/2 c. granulated sugar
3/4 lb. butter (cool)
1 whole egg
1 1/2 c. ground walnuts
3 rounded c. all purpose flour
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1/4 tsp. salt

TOPPING & GARNISH:

1/4 c. sliced almonds
3/4 c. currant jelly & raspberry jam

Cream butter and sugar; add egg, walnuts, all purpose flour and spices. Work into a dough. Divide in half and in half again. Press 1/4 dough into each greased and floured 8" pan. Roll remaining dough into 3/4" strips. Line sides with part and press onto pan sides. Spread in the currant jelly-raspberry jam mixture. Place remaining strips criss cross on the top and sprinkle with sliced almonds. Bake at 375 degrees until golden brown and jam mixture bubbles. Cool and remove. Keeps without refrigeration in a tight container or freezes well. Sprinkle with confectioners' sugar to serve. Two 8" tortes.

Our specialty of the house.