50 gms Almonds, dry roasted
50 gms Walnuts, dry roasted
2 cups all purpose flour
1 cup butter, softened
1/2 cup fine grain sugar
1/2 tsp salt
1 egg yolk
About 3/4 cup Fruit preserve to spread (preferably in bright color)
Coarsely crush the roasted almonds and walnuts in a grinder and keep aside. In a bowl, mix the flour, salt, sugar, nuts' powder, butter, and the whole egg and mix well to form a loose dough, but which comes together. Now divide the dough into two and separately wrap it with a clingwrap and keep in the refrigerator for 1 hour.
Meanwhile, lightly butter a 9" square pan and pre heat the oven at 180 degree celsius. Take one dough ball out and with the help of the clingwrap, press it down with your hands to fit the cake tin. Now spread the preserve evenly over the rolled out dough leaving about 1/2" from the sides. Now take the other dough out and roll it out on the clingwrap first on your kitchen counter and then gently transfer it over the spread out jelly. Seal the edges. It is possible that the jelly oozes out from the sides as you press down the top dough.
Using your hands, gently even out the edges and remove the excess jelly from the sides. Brush the top with the egg yolk and bake in the pre heated oven for 30 minutes till golden on top. Remove from pan immediately and cool on wire rack completely before slicing.