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