1 tbsp. sugar
1 c. unsifted flour
6 tbsp. butter
1 egg
1/4 c. raspberry jam

FILLING:

1 can (8 oz.) almond paste
6 eggs, separated
3/4 c. sugar
3/4 c. flour
3/4 tsp. baking powder
3/4 c. toasted pine nuts
Powdered sugar

Crust: Mix sugar and flour in small bowl. Add butter and rub with your fingers until mixture is fine crumbs. Stir in egg well with a fork, then press dough into a ball. Roll out to 12-13 inch diameter circle and fit into a 10 inch diameter cake pan (or cheese cake pan) with removable bottom. Press dough smoothly into pan, making a 1 inch high rim. Spread jam over dough.

Filling: Combine almond paste in a bowl with egg yolks, sugar, flour and baking powder; beat (preferably with electric mixer) until smoothly blended. Whip egg whites until they hold short distinct peaks. Beat about half the egg whites into the almond batter then fold in remaining whites and a generous 1/2 cup of the pine nuts.

Pour batter into prepared crust. Scatter the remaining pine nuts over surface. Bake in a 350 degree oven for 35 minutes or until center feels firm when lightly touched. Cool slightly. Remove pan rim and sprinkle with powdered sugar before cutting. Makes 10-12 portions.

To toast pine nuts (pignoli), spread shelled nuts in a single layer in a pan. Bake at 350 degrees for 5 minutes or until pale gold, shaking occasionally.