For the sweet pastry
85g icing sugar
200g unsalted butter (softened)
1 egg yolks
½ tsp vanilla extract
250g strong flour
A pinch of salt
For the filling
200g butter
200g sugar
4 beaten eggs
1 tsp baking powder
160g ground almonds
40g flour
½ lemon (zest of)
100g raspberry jam
100g flaked almonds