If not done yet, crush your cookies into crumbs- either in a food processor, or just put them in a Ziploc bag and wack them with something heavy!

Butter your popover pan (or muffin tray or pan of choice) and set it aside. Preheat the oven to 400 degrees Farenheit. 

In a small bowl, mix together the flour, baking powder and a pinch of salt. Set aside. 

In the bowl of a stand mixer with a paddle attachment OR a large mixing bowl with a handheld mixer, cream the butter and sugar until light and fluffy, about 3-4 minutes. Add the eggs and beat well again until well combined, and then drizzle in the cream, mixing until just combined. 

Add the almond flour, cookie crumbs and dry ingredients mixture and mix on low speed until well combined.

Use a large scoop to evenly spoon the cake batter into the prepared pan, filling each spot about 3/4 full to leave some room for the tortes to rise.

Bake in the preheated oven- mine take 20 minutes. This may vary based on your pan of choice- bake until your cakes are golden brown and set in the middle. 

Toward the end of the bake time, whisk together the syrup ingredients in a small bowl. 

Let the tortes cool in the pan for 5 minutes before turning them out onto a wire rack. You may want to add a piece of parchment paper underneath the wire rack to catch syrup runoff.

Brush the syrup onto the cakes with a pastry brush while they are still warm, then leave them to cool completely to room temperature before topping them.

When the cakes are totally cool, whisk together the powdered sugar and water in a small bowl with a fork until smooth. Put the frosting in a piping bag.

Scoop a spoonful of your favorite raspberry jam onto the top of the cakes. Trim the end off your piping bag and pipe a circle of icing around the scoop of jam. 

Serve!