Linzertorte Fingers

Directions

Finely grind unblanched almonds in a food processor or blender; place in a large bowl.

Sift flour, salt, allspice and powdered sugar into bowl.

Add lemon peel; mix well.

Make a well in the center of flour and add butter and egg yolks; mix ingredients together to form a soft dough.

Knead lightly until smooth.

Cover bowl with plastic wrap and refrigerate 30 minutes.

Preheat oven to 400℉ (200℃).

Divide dough in half.

Roll out one piece on a well-floured surface to fit a 13 x 9 inch baking pan; place in pan.

Spread jam over pastry.

Roll out other half of dough to fit pan; place on top of jam.

Lightly beat egg with milk and sugar; brush pastry with glaze and sprinkle with sliced almonds.

Bake 10 minutes; reduce temperature to 350℉ (180℃).

Bake 35 minutes longer or until golden.

Cool in pan.

When cold, cut in 30 pieces.