1 c. butter
2 c. sugar
4 lg. eggs
2 tbsp. cinnamon
2 level tsp. baking powder
4 c. flour
Jelly
2 oz. shelled almonds, finely chopped or ground (optional)

Cream butter. Stir in sugar. Beat eggs well and add to butter mixture. Sift baking powder, cinnamon and flour together. Work into butter mixture. Dough should be just soft enough to handle. If almonds are used, add them last. Refrigerate for at least 1 hour.

Roll out dough on floured board to 1/4 inch thick. Grease or line 3 round cake tins (8 or 9 inch). Cut circles of dough large enough for cake tins, letting the dough come about halfway up the sides of the tin. Spread thinly with jelly (quince is especially good). Cut strips of dough, not more than 1/2 inch wide. Arrange criss-cross on top of jelly, about 1 1/2 inches apart. Lay strips around the edge. Bake at 325 degrees for 25-30 minutes. Makes 3 or 4 tortes, depending on the size of the tins. Note: Torte improves with age (a few days).