I started by mixing up the yummy Almond Short Dough the night before...you won't even need a glass of wine to make this dessert, but you will want one with it!
Blend 8 oz of butter and 6 oz of sugar on low until they are smooth.
Then add 5 oz. of powdered almonds ( I just threw some almonds in my food processor).
Then mix in 1.6 oz of eggs and 1/2 teaspoon on vanilla until just blended.
Then sift in 10 oz of pastry flour. I don't always have pastry flour around, so I substituted at a ratio of 1 3/4 cup of regular flour to 1/4 cup of cornstarch.
Then blend and chill. I chilled it over night and then rolled it out and filled the pan during my lunch break that day... making chicken piccata took up all my time that evening!
This is the best part! Just fill it with Raspberry Jam.
Rolling and cutting the lattice crust.