Preheat your oven to 350°F (175°C) and grease a 9-inch tart pan.
In a large bowl, cream together the butter and sugar until light and fluffy.
Add the egg and vanilla extract, mixing well.
In a separate bowl, combine the flour, ground almonds, cinnamon, and lemon zest.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
Divide the dough in half and press one half into the bottom of the prepared tart pan.
Spread the raspberry preserves evenly over the dough in the pan.
Roll out the remaining dough and cut it into strips to create a lattice pattern on top of the preserves.
Bake the Linzer Torte for 35-40 minutes, until the crust is golden brown.
Allow the torte to cool before dusting with powdered sugar.
Serve and enjoy!
