Linzer Torte

Ingredients

 * ¼ cup butter, softened
 * 2 egg yolks
 * 2 tbsp apple juice, concentrate
 * 2 tsp vanilla extract
 * 1 cup flour
 * ½ tsp baking powder
 * ¼ tsp salt
 * ¼ tsp cinnamon, ground
 * ⅛ tsp allspice, ground
 * 1½ cups almonds or hazelnuts, ground
 * 10 oz raspberry fruit spread

Directions

 * 1) Use blanched almonds or hazelnuts.
 * 2) Beat butter in large bowl until light and fluffy.
 * 3) Blend in egg yolks, juice concentrate, and vanilla.
 * 4) Combine flour, baking powder, salt, cinnamon, and allspice; mix well.
 * 5) Stir in almonds.
 * 6) Gradually add to butter mixture, mixing until well-blended.
 * 7) Spread 1½ cups batter evenly onto bottom of 10" tart pan with removable bottom or 10" spring-form pan.
 * 8) Spread fruit evenly over batter, leaving 1" border around edge.
 * 9) Spoon remaining batter into pastry bag fitted with ½" plain or star tip.
 * 10) Pipe batter in lattice design over fruit spread.
 * 11) Chill 30 minutes.
 * 12) Preheat oven to 350°F.
 * 13) Bake tart 35 minutes, until crust is golden brown and fruit spread is bubbly.
 * 14) Cool completely on wire rack.
 * 15) Serve at room temperature.

Nutritional information
Per slice:
 * 486 calories | 8 gm protein | 41 gm carbohydrate | 34 gm fat | 63% of calories from fat | 100 mg cholesterol | 276 mg sodium
 * Diabetic exchanges ¾ starch/bread | 6¼ fat | 2 fruit | ½ medium-fat meat