4 c. flour, sifted
1 lb. ground hazelnuts
1 lb. butter
3 3/8 c. powdered sugar
1 whole egg
2 egg yolks
1 tsp. powdered cinnamon
zest of 1 lemon, grated
1 c. raspberry or apricot jam

Preheat oven to 350°F, butter a 10 inch spring form that is 2 inches high. Work the flour, hazelnuts, butter, sugar, egg, 1 egg yolk, cinnamon and lemon zest to a dough. Press 3 quarters of the dough into the bottom and sides of the pan. Fill with jam. Roll out the remaining dough 1/4 inch thick, cut into strips, criss-cross them over the filling, brush with 1 egg yolk.

Bake for 45 minutes. Cool and serve.