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Preheat oven to 350°.
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Assemble ingredients.
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Prepare 8”x8” pan by lining with parchment paper.
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With electric mixer, beat butter well in medium-sized bowl. Beat in egg, vanilla, and almond flavouring.
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Sift sugar, flour, baking powder, salt, cinnamon, and cardamom together. Stir in grated lemon rind. Add to butter-egg mixture and blend thoroughly.
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Shape dough into a small oblong shape. Cut off about one-third of the dough and place in freezer for 15 minutes.
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Meanwhile, press remaining dough into prepared pan. Place pan in freezer for 15 minutes.
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Remove both the reserved dough and the pan from the freezer. Evenly spread the ½ cup raspberry preserves over dough in pan.
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Using a grater, grate the reserved dough evenly over the jam.
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Bake for 35 minutes or until topping on square is lightly golden in color.
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Let square cool completely in pan before removing and cutting into 16 squares.