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1 1/2 cups ground blanched almonds
1 1/3 cups chocolate Teddy Grahams, pulsed in the food processor until they are fine crumbs
1 cup sifted all-purpose flour
3/4 cups granulated sugar
1/4 t ground cinnamon
2 T cocoa powder
2 sticks unsalted butter, cut into bits
1 whole egg
1 jar Polaner All-Fruit seedless raspberry jam
1/4 cup sliced almonds
Place ground almonds, cookie crumbs, flour, sugar, cinnamon and cocoa into a large bowl and mix well. Distribute the butter over the mixture and add the egg. Work the dough with your fingertips, rubbing in the butter and making a smooth dough. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Preheat the oven to 350 degrees.
Lightly butter a 9" tart pan with removable bottom. Pat about 3/4 of the dough into the bottom of the pans, forming a bottom crust.
Spread the jam thickly over the crust but not quite to the edges.
Roll pieces of the remaining dough into strips and arrange on jam in a lattice pattern. Sprinkle on the chopped almonds.
Bake for 35 minutes. Let the pastry cool in the pan before cutting into thin wedges.
Serves 12 - 15