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    Lemons 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.