
Recipe Corner
Makes 36 2/3 cup almonds 1/2 cup packed light brown sugar 21/2 cups all-purpose flour, spooned and leveled, plus more for the work surface 1/2 teaspoon baking powder 1/2 teaspoon kosher salt 1/4 teaspoon ground cinnamon 1 cup unsalted butter, at room temperature 1 large egg 1 teaspoon pure vanilla extract 1 tablespoon confectioners' sugar 1 12-ounce jar raspberry jam Heat oven to 350 F. Spread the almonds on a baking sheet and toast, tossing occasionally, until fragrant, 6 to 8 minutes; let cool. In a food processor, finely grind the almonds with 1/4 cup of the brown sugar. In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon; set aside.






