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1. Beat butter and sugar in a large bowl with an electric mixer until light and fluffy. Beat in egg, egg yolk, lemon peel and vanilla. Mix in almonds.
2. Mix in flour, baking powder and cinnamon, blending well to make a stiff dough. Wrap in wax paper and refrigerate several hours or overnight.
3. Cut dough in half; refrigerate other half. Roll out dough between sheets of plastic wrap to slightly less than 1/4 inch thickness. Remove top sheet of plastic. With a 2 inch round cookie cutter cut out as many circles of dough as you can. Carefully remove circles from bottom sheet of plastic. Place cookies on ungreased baking sheets; refrigerate scraps of dough for rerolling.
4. Repeat with other half of dough, cutting out an equal number of 2 inch circles as for the first batch. Place on ungreased cookie sheets. With a 3/4 inch cutter, cut out center of each of the second batch of cookies. Use any refrigerated scraps for the second rolling in equal amounts of solid and open center circles.
5. Bake in a preheated 350 degree oven for 12 minutes or until the edges of the cookies are golden. Remove from the oven and let stand 1 minute. Remove cookies with a wide spatula to wire racks to cool.
6. Heat the raspberry jam in a small saucepan just until hot. Spread each solid cookie with a thin layer of preserves. Top each with a cut-out cookie and press gently together; place on wire rack.
7. Sprinkle tops of cookies with powdered sugar. Spoon a dab of the jam in the opening of each cookie and let set.
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