350F for 30 minutes, makes 60 bar cookies. This is Mom’s recipe.

Ingredients:

1  1/4 cups butter or margarine, softened

3/4 cup sugar

1 tsp. grated lemon rind

1/4 tsp. ground cinnamon

1 egg

5 hard-cooked egg yolks, sieved

2 2/3 cups sifted all purpose flour

2  1/2 cups of raspberry Jam

1 cup ground unblanched almonds (about2/3 cup whole)

Beat the butter, sugar, lemon rind, cinnamon, egg, and sieved yolks in a medium size bowl until light and fluffy. Stir in flour and almonds until well blended. Cover, refrigerate 1 hour or until the dough is cold and firm enough to handle easily.

Press two-thirds of the dough in an even layer on bottom and up the sides of an ungreased 15 by 10 by 1-inch jellyroll pan. Spread jam evenly over the dough. Roll the remaining dough, a small portion at a time, with palms of hands on a floured surface into very thin strips, about 1/4 inch in diameter. Arrange the strips on the jam to form a diamond pattern.

Bake in the pre-heated moderate oven (350F) for 30 minutes or until the pastry is golden brown. Cool in pan on a wire rack. Cut into 2 by 1  1/4  inch rectangles to serve. NB: You can substitute pureed raspberries with sugar to sweeten for the jam.