INGREDIENTS
3/4 cup
butter (1 1/2 sticks), room temperature
1/2 cup
sugar
1
egg
1/2 tsp
lemon zest
1/4 tsp
vanilla extract
1 1/2 cups
finely ground blanched almonds or hazelnuts
2 1/4 cups
cake flour (can sub all purpose flour)
1/2 tsp
baking powder
1/2 tsp
cinnamon
6 oz
raspberry jam, or other red preserve (I used quince jelly)
Powdered sugar