1 1/2 cups of butter (375g)
1 cup of powdered sugar, sifted
1 egg
3 3/4 cups of all-purpose flour, sifted
1 1/2 cups of chopped hazelnuts or almonds
1/2 teaspoon of ground cinnamon
1 1/2 cups of strawberry jam or blackcurrant jam
2 tablespoons of lemon juice
1 1/2 cups of butter (375g)
1 cup of powdered sugar, sifted
1 egg
3 3/4 cups of all-purpose flour, sifted
1 1/2 cups of chopped hazelnuts or almonds
1/2 teaspoon of ground cinnamon
1 1/2 cups of strawberry jam or blackcurrant jam
2 tablespoons of lemon juice
Beat the butter with the powdered sugar and egg
Add the flour, nuts, and cinnamon
Mix well and refrigerate for 30 minutes
Grease a removable-bottom pan with the dough
Mix the jam with the lemon juice and spread on top
Roll out the remaining dough, cut into strips, and place over the jam in a checkerboard pattern
Bake in a preheated oven at 375°F (190°C) for 40 minutes
Remove from the pan
Fill the holes formed by the dough with additional jam
Sprinkle with powdered sugar
