Raspberry slices

They ARE not the prettiest in the world, I admit that, but there is nothing wrong with the taste. It is always discussed a lot whether you should put the jam in before or after the shortcrust pastry is baked. I think it is best that the jam is baked with it, so that it flows a little with the dough. You can of course also bake the bars according to the same recipe and then put them together with jam afterwards.

100 g. sugar
200 g butter
250 g wheat flour
50 g. almond flour
1 egg yolk
1 tbsp. vanilla sugar
1 pinch of salt
2 dl good raspberry jam

200 grams icing sugar
red fruit coloring and water

Mix flour and almond flour. Crumble the butter into the flour and beat it together, or do it with your fingers. Add sugar, vanilla sugar, salt and eggs and knead it well. Refrigerate for approx. 1/2 - 1 hour. Divide the dough into 2 portions and roll them out into 2 or 4 equal oblong pieces. Preferably thin. Put one on a plate with baking paper. Put raspberry jam on one part and place the other part of the dough on top. Bake them for approx. 20 minutes at 180 degrees. They should be golden. Personally, I like them quite dark. When the cakes have cooled slightly, cut them into suitable pieces. Let them cool completely before decorating with icing.