In Mixer, combine:
5 oz. lightly toasted almonds, finely chopped
2 cups flour
1 tsp. baking powder
1 tsp.. cinammon
6 oz. softened butter
2/3 cup sugar
1 tsp. vanilla
Chill pastry. Roll and place half of the crust in 9-10 in. tart pan.
Spread with 1 cup of raspberry jam with 2 tsp. lemon juice.
Cut lattice top and make little round balls with extra dough for around the top sides for decoration if desired.
Brush with 1 lightly beaten egg white.
Bake at 350 for 25 minutes.