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1 cup (2 stick) unsalted butter, room temperature
1/3 cup sugar
3/4 cup raspberry preserves
1 large egg yolk
1/4 teaspoon almond extract
1 lemon, zest grated
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1 cup chopped almondsPreheat oven to 370 degrees. Beat butter with sugar. Beat in 1/4 cup of raspberry preserves. Beat in egg yolk, almond extract, lemon zest. Mix flour and baking powder together. Gradually beat flour mixture into butter mixture. Take walnut size pieces of dough and roll in almonds (if dough is too sticky, refrigerate it). Set on parchment lined baking sheet and press indentation in center. Bake for 6 minutes. Remove from oven and fill with raspberry preserves. Bake for 6 more minutes to just set filling. Let cool.
