200 grams butter.
80 grams powdered sugar.
120 grams ground roasted hazelnuts.
A pinch of cinnamon.
400 grams flour.
1/4 teaspoon salt.
1/4 cup lemon zest.
A pinch of nutmeg.
1 teaspoon baking powder.
400 grams Wild Berries 100% Fruit No Cane Sugar of Natural Products Beit Yitzhak.
3 tablespoons blanched almond slivers.
Mix the butter in short strokes until smooth.
Add the powdered sugar, lemon zest and mix again.
Mix in the flour and baking powder with the cinnamon and nutmeg.
Add the egg with two additional tablespoons of flour to the butter mixture and mix again.
Mix the remaining flour with the hazelnuts, add to the butter mixture and mix until it becomes dough. Wrap the dough in cling wrap and refrigerate for two hours.
Oil the baking pan.
Roll out half the dough and place in the baking pan.
Wipe the edges of the dough with the egg and make holes in the bottom with a fork.
Spread the Wild Berry 100% Fruit No Cane Sugar of Natural Products Beit Yitzhak over the dough.
Roll out the remaining half of dough and cut into strips 2 cm wide. Carefully crisscross the strips of dough over the filling.
Brush the strips of dough with the egg, sprinkle with almonds and refrigerate for 30 minutes.
Cover the baking pan and bake for 25 minutes at 170⁰ C in a preheated oven.
Let cool for two hours and serve.