½ lemon, zest and juice
400g/14oz apricot jam
175g/6oz plain flour
8–12 whole blanched almonds
40²µ/1½´Ç³ú caster sugar
pinch ground cinnamon
pinch ground cloves
1–2 tbsp icing sugar
115g/4oz unsalted butter, softened
100²µ/3½´Ç³ú crème fraîche
2 free-range egg yolks
400g/14oz raspberry jam