Dough:
2 cups flour½ cup butter 1 cup sugar
1 egg
1 tablespoon cinnamon
1 teaspoon pure vanilla extract
1/8 teaspoon clove
2 tablespoons cacao
¾ cup ground or finely chopped almonds or hazelnuts
2 tablespoons Kirschwasser
1 teaspoon baking powder
4 – 5 tablespoons milk

Filling:
1 12-ounce package frozen unsweetened raspberries
 12 ounces fresh raspberry jam
1 egg yolk with little bit of milk for brushing

Mix all ingredients for dough. Divide in 2/3 for crust and 1/3 for lace.

Bake 40 – 45  minutes at 375F.