- 6 ounces (175 grams) butter, chilled
- ½ cup icing sugar
- 1 egg yolk
- 1 teaspoon vanilla
- 1¼ cups all purpose flour
- ½ cup cornstarch
- 1 cup ground walnuts or hazelnuts
- ½ cup seedless raspberry preserves
- 2 tablespoons icing sugar
Cream butter and sugar, using a food processor, until light and fluffy, about 2 to 3 minutes. Add egg and vanilla and mix until incorporated.
Sift flour and cornstarch together and stir in nuts. Add to creamed mixture and process until just incorporated.
Gather dough and separate into 2 balls. Wrap one in plastic wrap and refrigerate. Press the second ball into a greased 8-inch square pan. Chill approximately 20 minutes.
Preheat oven at 325 F.
Bake dough for 10 to 15 minutes or until just firm. Remove from oven, cool and spread raspberry preserves over.
Roll out the second piece of pastry into a ⅛-inch thickness and cut into 1-inch thick strips. Lay strips over top in a lattice pattern. Bake again for 45 to 50 minutes or until top is browned. Sift with icing sugar and cool. Cut into squares.
Store in airtight cookie tin for up to 2 weeks.