Dough

• 1 cup sugar
• 2 cups flour
• 1 tablespoon cinnamon
• 1/8 teaspoon clove
• 2 tablespoons cacao
• ¾ cup ground or finely chopped almonds or hazelnuts
• 1 teaspoon baking powder
• 2 tablespoons Kirschwasser
• 1 teaspoon pure vanilla extract
• 4 – 5 tablespoons milk
• 1 egg
• ½ cup butter, cold cut into 1/2-inch pieces
  

Filling

• 1 12-ounce package frozen unsweetened raspberries
• 12 ounces fresh raspberry jam
• 1 egg yolk with little bit of milk for egg wash to brush on top

In a food processor, combine the first 7 ingredients. Pulse a few times to get them mixed. Add Kirschwasser, vanilla, milk, and the egg. Combine. Add butter last and pulse until the mixture comes together into a ball.

Divide the batter in 2/3 for crust and 1/3 for lace.

Mix the frozen berries with the jam and spread over the crust.

Use cookie cutters to make patterns for the top or try your hand at some fancy lace work. Brush with egg wash before baking.

Bake 40 – 45  minutes at 375F.