Ingredients

• 1 cup butter, softened
• 3/4 cup sugar
• 2 eggs
• 1/2 teaspoon almond extract
• 2 1/2 cups flour
• 1 cup blanched slivered almond, ground
• 1 (10 ounce) jar strawberry jelly (I prefer raspberry spread) or 1 (10 ounce) jar raspberry jelly (I prefer raspberry spread)
• 1/2 cup sliced almonds

Instructions

1. Combine butter and sugar in a large mixer bowl.

2. Add eggs and almond extract until well mixed.

3. Reduce speed to low when adding flour and ground nuts.

4. Divide dough into 8 equal parts.

5. Roll each part into an 8-inch log on a lightly floured surface.

6. Wrap in plastic food wrap; refrigerate until firm about 2 hours.

7. Heat oven to 350 degrees.

8. Place logs on cookie sheets.

9. Pat each log into 2-inch wide logs.

10. Press a 1-inch wide indentation lengthwise down the center of each strip using the back of a spoon.

11. Bake for 17-19 minutes or until edges are lightly browned.

12. Spoon 2 tablespoons fruit spread into the indentation of each log; sprinkle with almond slices.

13. Cut diagonally into 1-inch pieces while cookies are still warm.

14. Cool completely on cookie sheet.