• 500 gms           Refined flour
  • 450 gms           Hazelnuts (finely grounded)
  • 125 gms            Sugar
  • 125 gms            Brown Sugar
  • 12 gms              Cinnamon powder
  • 2-3 gms            Salt
  • 4 gms                Cloves powder
  • 250 gms           Butter, cold and cubed
  • 3 nos                 Eggs, lightly beaten
  • 6 gms                Lemon zest, grated
  • 300 gms           Raspberry jam, seedless
  • 25 gms Confectioners’ sugar for dustin


  1. In a large bowl, combine the first seven ingredients. Cut in butter until mixture resembles coarse crumbs. Add eggs and lemon zest; stir until mixture forms a ball. Divide into fourths. Cover and refrigerate for 3-4 hours or until chilled.
  2.   Remove two portions of dough from refrigerator; press each into an ungreased 9-in. fluted tart pan with removable bottom. Spread 2/3 cup jam over each.
  3.  Between two sheets of lightly floured waxed paper, roll one portion of remaining dough into a 10×6-in. rectangle. Cut six 1-in.-wide strips; arrange in a lattice design over jam. Repeat with remaining dough (return dough to the refrigerator if needed).
  4.  Bake at 350° for 40-45 minutes or until bubbly and crust is browned. Cool completely.
  5.  Cut them into triangles and dust with confectioners’ sugar if desired and serve.