When I was growing up, these classic cookies were one of very favorites. How I loved the crisp cookie, filled with raspberry jam and the flavor of butter, that was sheer ecstasy. These are heightened with the addition of lemon and almonds and I hope you enjoy them as much as I do.

1 3/4 cups flour
3/4 cup sugar
3/4 cup almond meal (ground almonds purchased at a
health food store)
1/2 cup butter (1 stick)

1 egg, beaten
1/2 lemon, grated. Use peel, juice and fruit. Remove any large pieces of membrane.

1 cup red raspberry jam

In the large bowl of an electric mixer, beat together flour, sugar, almond meal and butter until the mixture resembles coarse meal. Combine the egg and lemon and beat this into the flour mixture until just blended.

Remove about 3/4 cup of dough and set aside. With floured hands, pat the remaining dough into a lightly buttered 9x9-inch pan. Spread raspberry jam evenly over the dough.

Divide the reserved dough into 8 balls and with floured hands roll and pat these out to 9-inch strips. Dough is very soft, so you will need to flour your hands often. Lay the strips over the jam, lattice-fashioned. Bake in a 350° oven for about 30 to 35 minutes or until top is golden brown. Allow to cool and cut into squares or bars. Sprinkle lightly with sifted powdered sugar. Yields about 16 cookies.

Note: -There is nothing tricky about this dough except that it is soft.
However, if you flour your hands before you pat it, you should have no
trouble at all.