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Ingredients

Cooking Instructions

1. Heat oven to 350 degrees F. Toast almonds on jelly roll pan 10 minutes, or until fragrant and golden color. Remove from oven and cool.
2. In large bowl beat butter with an electric mixer on medium until smooth. Add brown sugar. Beat until combined, scraping side of bowl occasionally. Beat in egg yolk until combined. Add vanilla and almond extracts, beat until combined.
3. Add flour, toasted almonds, cinnamon, and salt. Beat until combined, scraping down side of bowl occasionally.
4. Reserve ½ cup of the dough. With the larger amount of dough, line the bottom and ¼-inch up the sides of an 8-inch square baking pan. Spread the jam over the dough.
5. Form the lattice. (Reading though this will make it seem harder than it really is to do. The dough is very malleable and you can roll pieces into ¼-inch wide strings and make a lattice design. If one string is too long, just break it off. If it’s too short, just add to it. The dividing line will fade during baking and will be further hidden by the confectioner’s sugar sprinkled on after baking) Divide the remaining dough into 12 pieces, roughly: four should be 2 tablespoons each, four should be 1 tablespoon plus 1 teaspoon each, four should be two teaspoons each. Roll each piece to a string about ¼-inch thick. Place half of them on a diagonal going one way. The strings should be place about 1½-inches away from one another. Place the other half on a diagonal going the other way to form a lattice design.
6. Bake 60 minutes, or until dough is lightly browned. Remove to a cooling rack and sprinkle with confectioner’s sugar.

 

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