From PBNC Board Member Erich P. Horn, MD
 flour1 1/4 cups
 baking powder1 tsp
 sugar1 cup
 ground cloves 1/2 tsp
 cinnamon1 tsp
 vanilla extract1 tsp
 butter11 tbsp
a bit less than 1.5 sticks of butter
 whole almonds1 cup
 egg1 whole
 marmalade 1/2 cup
apricot or raspberry without seeds


mixing bowl
food processor
baking dish
Mix flour, baking powder, sugar, cloves, cinnamon and vanilla in a bowl. Melt butter in the microwave and add to the mix.
Blend the almonds in a food processor until they are powdered. This should not take very long. Then sift the almonds in a sieve and again powder what does not pass through the first time. Put the almonds into the mixing bowl.
Then add the egg, and mix until the dough is smooth and soft. If the dough is very sticky, then you may put it into the refrigerator to cool down and dry out a bit.
Separate dough into 2 pieces. Use half of the dough to cover the bottom of the baking dish (it could be a round or square baking dish). If you wish you may grease the baking dish with butter (metal tart pans are the best). There is no need to roll out the dough. Just mold it with your hands over the bottom of the baking dish.
Spread marmalade over the bottom dough. From the remaining half of the dough roll long pieces of dough, 1/2 - 1 inch in diameter and 3 - 11 inches in length. Place those "dough cords" across the bottom dough and marmalade. The cords will significantly swell during baking and cover most of the cake.
Bake 25 – 30 minutes at 350 - 400°F. The dough should start to get golden but still be soft to touch when taken out. When done, be sure to admire your tasty piece of art before you enjoy it.