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Ingredients

• 7 1/2 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

Description

Ground Almonds Give These Cookies A Hearty Taste And Extra Crunch. We Love The Look And Texture Of Raspberry Preserves With Seeds, But Use Seedless Fruit Spread If You Like.

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