Ingredients:
250 gr. flour
150 gr. butter
150 gr. powdered sugar
100 gr. hazelnuts
1 egg
1 pack baking powder
300 gr. black currant jam
Peel of 1 lemon (grated)

Preparation and serving:
Melt the butter and add the sugar. Add to the mixture the screened flour, the hazelnuts, egg, lemon peel and the baking powder. Mix and work up until it turns to homogeneous dough. Put it in the fridge for about an hour. Split about 2/3 of the dough and roll it out to about 1.5 thick. Spread it with jam. Roll out the remaining 1/3 of the dough and cut in bands. Arange the bands in a way to create a rhomboid grating. Spread the grating with stirred egg. Bake in preheated oven (200°C) for about 40 min.

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