Filling: Beat eggs until light and frothy, gradually add sugar, beating well. Stir in sherry and lemon rind.
In a small bowl combine almonds, flour, salt and spices, mixing well. Stir into egg mixture, blending thoroughly, Set aside.
Preheat oven to 350º. Grease 1-3/4” muffin pans.
Cream butter, gradually add sugar, beating well until light and fluffy. Add egg yolks, one at time, mixing well after each addition. Add flour, salt, and vanilla, mixing well.
Shape dough into 1” balls, Press dough into greased muffin tins to form shells. Spoon ½ tsp jam into each shell. Spoon filling over jam to fill pastry shells.
Bake for 20 min or until set.
Remove from pan while warm and cool on wire racks.
Serve with a dollop of whipped cream if desired.