1. Preheat oven to 350 degrees. Place almonds on a baking sheet and bake for 8 - 10 minutes or until lightly browned. Remove and let cool. Place almonds in food processor and add 1/4 cup sugar and process until finely ground.
2. In a separate bowl, sift together flour, salt, cinnamon and lemon zest. Set aside.
3. In bowl of electric mixer on medium speed, beat butter and remaining 1/2 cup sugar until light and fluffy. Beat in egg yolks and vanilla. Beat in ground almonds and slowly add in flour mixture until well combined.
4. Divide dough in half and wrap each half in plastic wrap. Refrigerate dough for 60 minutes.
5. Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Remove one ball of dough from fridge.
6. On a lightly floured surface, roll out dough until about 1/4 inch thick. Using a 3 inch heart or round cookie cutter, cut out the cookies and place 1 inch apart on lined baking sheets.
7. Using a smaller cookie cutter, cut out the centers of half of the cookies on the baking sheets. Repeat with remaining dough in fridge. Note: If the cookies start to get soft and lose their shape, place the baking sheets in the fridge until ready to bake.
8. Bake cookies for 12 minutes or until lightly brown around the edges. Cool on wire racks.

To Assemble Cookies

1. Place cookies on a cool baking sheet and dust the tops with confectioners sugar. Spread a thin layer or raspberry (or other) jam on the bottom layer of a full cookie (a cookie that does not have a hole cut out of it). This is the layer that will show through the top cookie with the cut out. Place the cut out cookie on top and gently press together. Using a small spoon or piping bag, fill the cut out hole with a little more jam if desired.