1. In a bowl, mix the almond powder, flour, sugar, salt, cinnamon, and grated zest. Add the butter and mix with your fingers. Incorporate 2 egg yolks and knead. Place the ball of dough in the refrigerator for 1 hour, wrapped in plastic film.

2. Preheat the oven to 200°C.

3. Roll out the dough on a floured surface and fill a buttered and floured mold. Cut long strips of about 1 cm wide from the remaining dough.

4. Prick the bottom of the tart and fill with raspberry jam and ground Szechuan pepper. Arrange the strips of dough in a crisscross pattern. Seal the ends with egg yolk. Brush all visible dough with egg yolk.

5. Bake for 30 minutes. Remove from the oven and let cool before unmolding and serving immediately.