1 1/2 sticks butter
1 cup confectioner's sugar
1 egg plus 1 egg yolk
1 3/4 cups almonds, ground
1/ 3/4 cups flour, or a bit more
1 teaspoon cinnamon
1/2 jar raspberry jam
1/3 jar red or black currant jam
grated rind and juice of 1 lemon
Cream together the butter and sugar. Beat in the egg and the egg yolk. Mix in the ground almonds and as much flour as you need to make a very stiff dough. Mix in the cinnamon. Refrigerate for at least 1/2 hour.
Separate 1/3 of the dough from the rest and roll out the larger piece to fit into an 8-inch cake pan. Put the dough into the pan and brush a little egg white (if you've saved it from the dough) over it.
While that dries, mix together the 2 jams and add the rind and juice of the lemon. Mix well and pour into crust.
Make strips with the reserved dough and cover the top of the pie with a lattice. Brush with egg white. Bake at 350 degrees for about an hour. Sift a little confectioner's sugar over the torte as it comes out of the oven.