3 c. flour
3/4 tsp. cinnamon
1 tsp. cocoa
1 1/2 c. butter
1 1/2 c. confectioners sugar
1 1/2 tsp. lemon juice
2 c. ground almonds

Cream butter with sugar and lemon juice. Stir in the almonds. Mix in the cinnamon and cocoa and half the flour. Mix in remaining flour. Chill dough for 30 minutes. Roll out on floured surface, one half at a time, to 1/4 inch thickness. Cut with a 2 inch round cookie cutter.

Bake on greased cookie sheet at 325°F for 12 minutes then let it cool. Put pairs together sandwich fashion with raspberry jam.