Linzertorte

• 1-1/4 cups all purpose flour
• 1 cup quick or old fashioned oats, uncooked
• 1 cup powdered sugar, plus extra for sprinkling
• 1/4 cup almonds, finely chopped
• 1 Tbsp. lemon peel, grated
• 2/3 cup unsalted butter
• 2 Tbsps. water
• 10 oz. no added sugar raspberry fruit spread

Preheat oven to temperature 350°F. Combine flour, oats, powdered sugar, almonds and lemon peel in a bowl. Cut in butter until crumbly. Stir in water until dough is moistened. Reserve 1 cup and set aside. Press remaining dough onto bottom and 1 inch up sides of an ungreased 9 inch springform pan or 9 inch square baking pan. Bake 20 minutes. Spread crust with fruit spread. Roll reserved dough into 1/4 inch ropes and decorate top with crisscrossing dough. Bake 30-35 minutes or until light golden brown. Cool. Sprinkle with additional powdered sugar before serving.