Sieve the flour on a baking board. Sprinkle 100 g of sugar on top. Cut the butter into flakes. Make a well in the middle and add the egg yolk. Process everything into a shortcrust pastry. Chill for approx. 1 hour.
Roll out the dough about 1/2 cm thick and place on a prepared baking sheet. Spread a jar of raspberry jam on top.
Beat the egg white until stiff, pour in the sugar and fold in the ground nuts. Spread the mass on the floor.
Bake in a preheated oven at 190 ° C for about 30 minutes.
Cut the still warm cake into strips approx. 6 cm long and 2 cm wide.
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