Categories: Cookies 
      Yield: 20 servings 
  
  1 1/2 c  Unblanched almonds 
  2 1/2 c  All-purpose flour 
      1 pn Salt 
      1 ts Ground allspice 
      1 c  Powdered sugar 
      1    Lemon's peel, finely grated 
  1 1/4 c  Unsalted butter;in sm pieces 
      3    Egg yolks 
     12 oz Raspberry jam 
      1    Egg 
      2 ts Milk 
      2 ts Sugar 
    1/2 c  Sliced almonds 
  
  Finely grind unblanched almonds in a food processor or blender; place in a 
  large bowl.  Sift flour, salt, allspice and powdered sugar into bowl.  Add 
  lemon peel; mix well.  Make a well in the center of flour and add butter 
  and egg yolks; mix ingredients together to form a soft dough.  Knead 
  lightly until smooth.  Cover bowl with plastic wrap and refrigerate 30 
  minutes.  Preheat oven to 400 F (205 C).  Divide dough in half.  Roll out 
  one piece on a well-floured surface to fit a 13" x 9" baking pan; place in 
  pan.  Spread jam over pastry.  Roll out other half of dough to fit pan; 
  place on top of jam.  Lightly beat egg with milk and sugar; brush pastry 
  with glaze and sprinkle with sliced almonds.  Bake 10 minutes; reduce 
  temperature to 350 F (175 C).  Bake 35 minutes longer or until golden. Cool 
  in pan.  When cold, cut in 30 pieces.