Ingredients
1/2 cup butter, softened3/4 cup sugar1 large egg, room temperature1/2 teaspoon grated lemon zest1/2 cup slivered almonds, toasted1-1/2 cups all-purpose flour1 teaspoon ground cinnamon1/4 teaspoon salt1 jar (18 ounces) raspberry preserves Confectioners’ sugar, optional
Preparation
In a large bowl, cream the butter and sugar until light and fluffy, 5-7 minutes. Add egg and lemon zest; mix well. Place almonds in a blender; cover and process until ground. Combine the almonds, flour, cinnamon and salt; gradually add to creamed mixture until well blended. Remove 1/3 cup dough; roll between 2 sheets of waxed paper to 1/8-in. thickness. Freeze for 8-10 minutes or until firm.
Press remaining dough evenly onto the bottom and up the side of an ungreased 11-in. fluted tart pan with removable bottom. Spread raspberry preserves over crust. Remove rolled dough from freezer; using small cookie cutters, cut out desired shapes. Place over preserves.
Bake at 375° until crust is golden brown and filling is bubbly, 20-25 minutes. Cool for 10 minutes. Loosen side of pan. Cool completely on a wire rack. Remove side of pan. If desired, sprinkle top with confectioners’ sugar.
