Preheat oven to 350.

In the bowl of an electric mixer cream together the butter and sugar. Add the almonds and eggs.

Sift together the flour, baking powder, cinnamon and salt.

Add the flour mixture to the creamed mixture. Mix the dough until the ingredients are fully incorporated.

Press 2/3 of the dough into a greased 9x13 inch pan.

Spread the top with raspberry jam.

Roll out remainder of the dough to 1/8 inch thick and chill.

Cut into strips and arrange in a lattice pattern.

Bake for 25 minutes.

Allow to cool and cut into squares.

Add sugar to the raspberries in a medium sized pot. Cook over medium low heat until the raspberries break down and the sugar is dissolved.

Add more sugar if needed. Puree slightly with a hand blender.

This recipe can be doubled or tripled but will take a while to cook down.