Place almonds in a food processor and pulse for about 1 minute, until finely ground. Set aside.

In a stand mixer, cream the butter, sugar, almond extract, and lemon zest until light and fluffy (about 5 minutes).

Scrape down the bowl, then mix in the ground almonds until incorporated.

Add the flour and mix just until the dough comes together.

Cover the bowl and refrigerate for at least 2 hours, or overnight.

Preheat your oven to 350°F.

Roll dough into 2-inch balls and place on an ungreased cookie sheet, spaced apart.

Press your thumb into the center of each to create a well. If the edges crack, gently press them back together.

Fill each indentation with 1–2 teaspoons of raspberry preserves.

Bake for 14–15 minutes or until the edges are just slightly golden.

Cool completely before glazing.

For the glaze, mix the lemon juice into the confectioners sugar, 1 tsp at a time, until it reaches your desired thickness. Drizzle over cooled cookies.