Raspberry Almond Bars

3 cups all purpose flour

1 1/2 tsp ground cinnamon

1 tsp salt

1 1/4 cups butter, cut into pieces

1 1/2 cups sugar

1 lb walnuts, finely ground

1 egg, slightly beaten

2 jars (12 ounces each) seedless raspberry jam

1 egg yolk

1 tsp water

1/3 cup slivered almonds

Heat oven to 400 degrees. Place oven rack in lower third of oven.

Combine flour, cinnamon and salt in bowl. Cut in butter with pastry

blender until mixture resembles coarse crumbs, Stir in sugar and walnuts.

Stir in whole egg and yolk. Work into large ball; halve. Coat 15 1/2 x 10 1/2 x 1

inch jelly roll pan with cooking spray Press half of dough into pan and up sides.

Bake at 400 degrees for 12-15 minutes or until barely colored.

Meanwhile, roll remaining dough between sheets of waxed paper to 1/4 inch

thickness. Put on baking sheet and place in freezer for 15 minutes.

Reduce oven to 350 degrees. Reset rack in upper third of oven. Spread jam

over baked cookie crust. Remove top piece of waxed paper from chilled dough.

Cut 1/2 to 3/4 inch wide diagonal strips. Arrange in lattice pattern on top of jelly,

1/2 to 3/4 inch apart, piecing strips as necessary. Place strips around edges as a border.

Score strips with fork. Mix yolk and water. Brush over pastry. Decorate edge with

almonds. Bake at 350 degrees for 35 minutes or until browned.

Cool on rack and cut into bars.

Store the bars, covered with plastic wrap, at room temperature or in the

refrigerator up to 2 days or in the freezer up to 3 weeks. If frozen,

let thaw overnight in the refrigerator.