Linzer Torta (linzer Torte)

Measure the flour onto a piece of waxed paper. Make a well in the center
and add the sugar. Make a well in the sugar and add the egg yolks and
butter. Use a knife to cut all the ingredients together When the
ingredients are partially combined, add the almonds, cinnamon and lemon
juice. Pinch all of the ingredients together with your hands to form into a
ball of soft dough. Wrap the dough in waxed paper and chill in refrigerator
for two hours. Preheat the oven to 375. Cut the dough into three equal
portions. One portion will be used to form the lattice. Reserve 1/3 of the
2/3 dough to form the side crust. Roll the remaining dough and fit it into
1 ten inch springform pan that has been buttered and lightly floured. Roll
the side crust into a long stri 1 inch wide and fit it against the inner
edge of the cake pan. Spread the preserves on top of the pastry. Roll out
the remaining third of the dough very thin and cut into strips 10 inches
long by 1/2 inch wide. Form a criscross design of pastry strips on top of
the preserves. Brush the pastry with lightly beaten egg whites. Bake the
tart for 45-50 minutes or unitl the pastry is lightly browned. Linzer Torta
~ Hungarian Linzer Torte