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| 1 1/2 Tasse | butter |
| 1 1/4 Tasse | Confectioner's sugar, divided |
| 1 | egg |
| 1 1/2 Tasse | Ground hazelnuts or pecans |
| 1/2 Teelöffel | cinnamon |
| 1 Prise | salt |
| 2 3/4 Tasse | sifted flour |
| 2 Tasse | Raspberry jam, divided |
| 2 Teelöffel | lemon juice |
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Cream butter, 1 cup of the sugar, and egg together in mixer bowl. Beat until light and fluffy. Set aside. Mix nuts, cinnamon, and salt together in small bowl. Stir flour by hand into reserved creamed mixture alternately with reserved nut mixture. Chill dough for 2 hours.
Preheat oven to 375 degrees. Turn dough out onto lightly floured board. Roll out dough 1/4 inch thick. Line bottom and sides of 10-inch glass pie pan with 3/4 of the dough to make a shell. Set aside.
Mix 1 1/2 cups of the jam and lemon juice together in small bowl. Spread over reserved shell. Roll out remaining dough to make lattice top. Bake for 40 minutes, or until top is lightly golden. Cool.
Fill in-between lattice spaces with remaining raspberry jam. Sprinkle with sugar.
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