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1
Crust: Mix sugar and flour in small bowl.
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2
Add in butter and rub with your fingers till mix is fine crumbs.
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3
Stir in egg well with a fork, then press dough into a ball.
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4
Roll out to 12-13 inch diameter circle and fit into a 10 inch diameter cake pan (or possibly cheese cake pan) with removable bottom.
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5
Press dough smoothly into pan, making a 1 inch high rim.
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6
Spread jam over dough.
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7
Filling: Combine almond paste in a bowl with egg yolks, sugar, flour and baking pwdr; beat (preferably with electric mixer) till smoothly blended.
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8
Whip egg whites till they hold short distinct peaks.
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9
Beat about half the egg whites into the almond batter then mix in remaining whites and a generous 1/2 c. of the pine nuts.
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10
Pour batter into prepared crust.
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11
Scatter the remaining pine nuts over surface.
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12
Bake in a 350 degree oven for 35 min or possibly till center feels hard when lightly touched.
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13
Cold slightly.
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14
Remove pan rim and sprinkle with powdered sugar before cutting.
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15
To toast pine nuts (pignoli), spread shelled nuts in a single layer in a pan.
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16
Bake at 350 degrees for 5 min or possibly till pale gold, shaking occasionally.
