Ingrients & Directions
1 1/2 c Unsalted Butter — softened
2 c Sugar
2 Egg Yolks
1/2 ts Vanilla
1/4 ts Almond Extract
4 c — flour
1 1/3 c Blanched Almonds — toasted
& chop fine
1 Jar Apricot Jam — (10 Oz.)
Preheat oven to 350. Beat butter and sugar until fluffy. Beat in egg yolks
and vanilla and almond extracts. Mix in flour until the mixture forms a
soft dough. Divide dough in half. Press one half into a 15 x 10 jelly roll
pan. Spread evenly with jam. Cover completely with remaining dough (flatten
pieces with hands and patch on top of jam). Bake 30 minutes or until
golden brown.
Yields
1 Servings