Instructions: Preheat the oven to 325 degrees.

Using an electric mixer on low speed, cream the butter and both sugars together to a smooth and creamy consistency. Slowly add one egg at a time, letting each egg incorporate fully into the creamed sugar mixture before adding the next. Stop the machine, scrape down the sides of a bowl with a spatula, reset the machine on low, and add the salt, cinnamon, baking powder, and all-purpose flour. Continue mixing for several minutes until the flour is fully incorporated. With the mixer still running, add the ground almond flour and allow it to become fully incorporated before removing from the mixer.

Turn the dough out onto a board that has been dusted with flour. Pat the dough down using your hands and divide it into two pieces. Using a rolling pin, roll the first piece into a 1/4-inch-thick rectangular-shaped piece that will fit on a cookie sheet or into a 9- by 13-inch baking pan. Roll out the second piece of dough to the same thickness, then cut it into 1/2-inch wide strips with a crinkle-edge cutter. These strips will be used to form the lattice crust.

Place the solid piece of dough on a lightly buttered cookie sheet or baking pan. Spread the raspberry jam evenly across the doughs surface. Use the cut strips of dough to form an open latticework crust over the top of the jam. Bake at 325 degrees for 20 minutes. Cool completely before cutting into 1 1/2- to 2-inch square bar cookies.

This recipe yields about 3 dozen squares.

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