FOR THE LINZER DOUGH: Preheat oven to 180ºC with rack in center. Mix all the dry ingredients in a bowl. Rub in butter finely by hand. Whisk lemon zest and vanilla with egg and yolk and stir into dough with a fork--the dough will be very soft. Butter a 30 cm tart pan with removable bottom. Spread dough evenly in the pan, spreading it thicker at the edge to form the side wall of the tart shell. For raspberry version, bake about 25 minutes, until well risen and firm. Cool in pan on a rack. RASPBERRY FILLING: Spread the preserves in the tart shell and arrange the raspberries on the preserves. Edge with the almonds and dust lightly with the confectioners' sugar. CHEESE VARIATION: Do not bake shell. Beat cream cheese with a hand mixer set at medium speed or with a heavy-duty mixer fitted with the paddle. Beat in sugar and continue beating until smooth, adding remaining ingredients in order, scraping bowl and beater(s) often. Pour into unbaked Linzer shell, above. Bake about 30 minutes. Cool and finish with jam and raspberries, if desired, or leave plain.