Direct from Switzerland!  A delicious, not too fussy, fancy cookie.  They keep well and can be frozen (if there are any left!).

Ingredients:

• 1 1/2 sticks butter, room temperature  (3/4 cup)
• 1 c sugar
• 2 c ground blanched almonds, fine (easiest to use slivered almonds)
• zest of 1 lemon
• 1 large egg, beaten
• 2 c flour
• 1 tsp cinnamon
• 1/4 tsp ground cloves
• 1 Tab brandy (or rum)
• 2/3 – 3/4 jar raspberry jam

Directions:

1. Mix in order. (butter, sugar, almonds, lemon zest, egg, flour, cinnamon, cloves, brandy)
2. Roll out about 1/2 dough (maybe a little more)
3. Place in a nine inch pie plate (or tart pan with removable bottom)
4. Spread raspberry jam on top, but not all the way to the edge.  Leave about 1/2 inch to anchor the top.
5. Roll out remaining dough.
6. Cut into strips to cover the top.
7. Chriscross the strips over the top of the jam.
8. Press the ends into the base dough.
9. Bake 325 for about 35 – 40 minutes.
10. When cool, cut into 1 inch squares.

Serves:  4 – 5 dozen cookies

Source:  Helen Dell-Imagine