Preheat the oven to 350°F. Grease a 9 x 9-inch square baking pan.
Spread the almonds on a sheet pan and bake at 350°F for 10 minutes, or until just starting to brown. This brings out extra flavor. Process the nuts in a food processor or a blender until finely ground (but not nut butter!)
In a bowl, combine the flour, cinnamon, salt and brown sugar. Mix with a whisk until well incorporated. Cut in the butter, using a pastry blender or your fingertips. Add the ground almonds. Stir until the mixture forms pieces the size of peas; it's on the
Mix the raspberry preserves and the lemon peel. Spread on top of the crust. You may feel that the raspberry filling looks scant, but it's just the right amount to inject flavor and avoid ooze. Top with the rest of the crust and bake for 25 to 30 minutes,