Instructions: Preheat oven to 350 degrees. In the work bowl of a mixer or food processor, combine flour, sugar, salt, cinnamon, nutmeg, baking powder and ground hazelnuts. Cut in cold butter and mix by machine or with fingers until dough is crumbly. In small bowl, combine beaten eggs, lemon juice and lemon peel. Pour egg mixture into flour mixture and combine swiftly into a ball. Cover dough and refrigerate at least 1 hour. Grease 11-by-15 inch cookie sheet. Roll two-thirds of the dough to completely cover the sheet. Spread raspberry jelly over dough.

On lightly floured surface, roll about two-thirds of leftover dough 1/4 inch or thinner and cut into 1/4 inch-wide strips. Lay strips diagonally over jelly

(you dont have to weave lattice work). Roll a 1/4 inch-thick log of dough with remaining third of leftover dough. Press on edge of pastry to make a rim all the way around the edge of the dough. Combine egg yolk and milk and brush on strips and rim.

Bake 20 minutes. Let cool before cutting into 2 inch squares.

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