VOLUME 1 - Kilimanjaro Foods

Electric mixer method: Finely grate the nuts. Soften the butter. In a
medium bowl, whisk together the flour, baking powder, cinnamon, salt
and lemon szest. In a mixing bowl, cream the butter and sugar about
3 mintues or until light and fluffy. Beat in the egg yolks, then the
vanilla extract. At low speed, gradually beat in the flour mixture,
just until the dough begins to hold together.
For the Squares: Remove one cup of the dough and press it into the
prepared pan. Spread 2/3 cup of the jam to within 1/4" of the edges.
Set aside. Add three tablespoons of the egg whites to the dough
remaining in the food processor or mixer and pulse or beat until it
is incorporated. Set aside the remining egg whites for the the
cookies.
Scrape 1 cup of the dough into the pastry bag and close it securely.
Pipe the mixture to form a lattice on top of the raspberry filling.
Pipe the first line down the center, dividing the square in half. Now
pipe 2 more lines, dividing the sqaure into quarters. Then pipe 4
more lines, each between the existing lines, dividing the squares
into eighths. There will be 7 lines. Turn the pan and repeat the
process, adding 7 more lines. Next pipe a border line around the 4
edges of the pan.
Bake for 30 to 35 minutes or until the dough is golden brown and the
jam bubbling. Cook completely in the pan on a wire rack. To unmold,
run a small metal spatula between the sides of the pan and the pastry
on the 2 siddes without the aluminum foil. Use the foil to lift out
the whole square and lide it off the foil onto a cutting surgace. Use a
long, serrated knife to cut 2-inch squares. For the most attractive
squares, first cut the square in half in the middle of the center lattice
line (not on either side.) Turn the square 1 turn and cut it
into quarters following the same directions, forming 16 2-inch quares.
For the cookies: Measure the remaining dough into a 1 1/4 inch scoop or
2 level teaspoons and roll it between the palms of your hands to for 1inch
balls. If you are using the optional nut coating, roll
each ball in the reserved egg whites. Lightly flour your hands, if
necessary, to prevent sticking. Roll each ball in the chopped nuts.
Place the balls 1 1/2 inches apart on the cookie sheets. Use your
floured index finger to create depressions in the center of each
ball. Fill each depression with 1/4 teaspoon of the remaining jam.
Bake for 20 minutes or until the cookies begin to brown lightly.