|Soft butter/Margarine||1 Cup (16 tbs)|
|Almond paste||1⁄2 Cup (8 tbs)|
|Light brown sugar||1⁄2 Cup (8 tbs) (Firmly Packed)|
|Flour||2 Cup (32 tbs)|
|Raspberry jam||3⁄4 Cup (12 tbs)|
|Granulated sugar||3⁄4 Cup (12 tbs)|
|Slivered almonds||1⁄2 Cup (8 tbs)|
Cream butter or margarine with almond paste; gradually beat in brown sugar and egg.
Blend in flour.
Pat in lightly buttered 13" x 9" x 2" pan.
Bake in moderate oven, 325°F. 20 minutes.
Spread with jam.
Beat egg whites until frothy; gradually beat in sugar, and beat until stiff raeringue is formed.
Fold in nuts; spread over jam.
Return to oven about 20 minutes.
Cool in pan.
Cut into 1 1/2-inch squares.
Store in airtight containers.
Makes about 54 cookies.