Ingredients

• 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
• 1 3/4 cups all-purpose flour
• 2 tablespoons unsweetened cocoa
• 1 cup ground almonds
• 1/2 cup sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• Grated zest of 1 lemon
• 3 egg yolks
• 1 teaspoon vanilla
• 1 jar (12 ounces) seedless raspberry jam
• Sifted confectioners' sugar

Instructions

1. Preheat oven to 350 degrees F. Use a nonstick 9-inch square baking pan, or use a regular pan and lightly grease or spray it.
2. Mix butter and flour on medium speed until well blended. Mix in cocoa, almonds, sugar, cinnamon, cloves, salt, lemon zest, egg yolks, and vanilla to make a soft dough. Gather dough into a ball. Divide it in half.
3. Gently pat half of the dough into the baking pan, building up a 1/2-inch ridge around edges. Using the back of a spoon, spread jam evenly over crust. Set aside.
4. Roll remaining dough between 2 sheets of waxed paper to 1/4-inch thickness. (If dough is too soft and sticky to roll, wrap in plastic wrap or foil and refrigerate for 30 minutes.) Remove top sheet of waxed paper and cut dough into 1/4-inch-wide strips. Place dough strips over jam-filled crust in a lattice design. It will be necessary to piece together some of the strips to make them fit.
5. Bake in the center of the oven for 40 minutes, or until lattice crust is firm. Remove from the oven and let cool in the pan. Cut into rectangles or squares, and remove from pan carefully with a wide knife.