1/2 lb. butter
1 1/2 tsp. grated lemon zest
2 eggs
1 1/4 c. flour
1/4 tsp. ground cloves
1/4 tsp. salt
1 1/2 c. blanched almonds finely ground
2/3 c. raspberry preserves
Confectioners sugar (for dusting the top)

Preheat oven to 250 degrees. Cream butter and sugar together. Combine zest and eggs and mix well. Sift flour, spices and salt together. Add almonds and combine with flour and butter mixtures; blend thoroughly.

Spread half of the mixture evenly in the bottom of a torte pan. Spread preserves to within 1/2 cm. of the sides. Transfer remaining dough to a pastry bag and form a ring around the edge. Squeeze out a lattice court on top.

Set on middle rack of oven and bake for 50 minutes or until the lattice is evenly browned and preserves are bubbling. Sprinkle top lightly with confectioners sugar. Serve warm or cold.