INGREDIENTS
•
7.5 ounces all-purpose flour (about 1 1/2 cups plus 2 tablespoons), divided
•
1 cup whole blanched almonds
•
1/2 teaspoon baking powder
•
1/2 teaspoon ground cinnamon
•
1/4 teaspoon salt
•
2/3 cup granulated sugar
•
1/2 cup unsalted butter, softened
•
1/2 teaspoon grated lemon rind
•
4 large egg yolks
•
6 tablespoons raspberry preserves with seeds
•
2 teaspoons powdered sugar