Linzertorte fingers

---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Linzertorte Fingers
  Categories: Cookies
       Yield: 20 Servings
  
   1 1/2 c  Unblanched almonds
   2 1/2 c  All-purpose flour
       1 pn Salt
       1 ts Ground allspice
       1 c  Powdered sugar
       1    Lemon's peel, finely grated
   1 1/4 c  Unsalted butter;in sm pieces
       3    Egg yolks
      12 oz Raspberry jam
       1    Egg
       2 ts Milk
       2 ts Sugar
     1/2 c  Sliced almonds
  
   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 F (205 C).  Divide dough
   in half.  Roll out one piece on a well-floured surface
   to fit a 13" x 9" 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 F (175 C).  Bake 35 minutes longer or until
   golden. Cool in pan.  When cold, cut in 30 pieces.
  
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