November 07, 2006 04:00 PM

1 cup unsalted butter, softened
1 cup sugar
1 egg yolk
3 cups all-purpose flour
1 cup almonds, chopped
1-¼ cup good-quality raspberry jam

1. Preheat oven to 350º.
2. Mix the butter and sugar, then add the yolk and mix well. Add the flour and almonds and mix. Keep the mixture a bit crumbly.
3. Put half the mixture on a greased 9″ x 13″ baking pan. Bake for 20 minutes.
4. Spread the jam evenly over the top, leaving about ¼” from the sides.
5. Crumble the remaining mixture evenly over the jam and pat lightly. Bake for another 40 minutes and serve after cooling.

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