From the Trapp Family Lodge, Stowe, VT
Preheat oven to 375 degrees. Grease and flour two 8-inch round pans. In a large mixing bowl, cream butter and sugar together until light. Add egg, walnuts, flour, and spices. Mix into a dough, then roll into a ball. Divide dough into quarters.
Press one-quarter of the dough into the bottom of each pan. Cut one of the remaining quarters in half, then press each half up the sides of both pans. Cut the remaining quarter of dough into 12 pieces and set aside.
Mix the red currant jelly and raspberry jam together. Spread half of the mixture into each crust shell. Roll out remaining dough into round strips and crisscross on top of the jam mixture, three pieces each way. Press the sides of the crust down to connect with the strips. Sprinkle with almonds. Bake until the torte is golden brown and the jam mixture bubbles, 25 to 30 minutes. Cool, remove from pans, then sprinkle with confectioners’ sugar. It is best served at room temperature, and freezes well.