Serves: 12
Total Calories: 304

2 cups flour
1 1/4 cups almonds ground blanched
1/2 cup sugar
1 1/2 teaspoons lemon peels grated
1 teaspoon cinnamon ground
1/8 teaspoon salt
1/2 cup butter or margarine
2 eggs beaten
1/2 cup red raspberry preserves or strawberry preserves
1/4 cup red currant jelly

Preheat oven to 350°. In a large bowl, mix flour, almonds, sugar, lemon rind, cinnamon and salt. With a pastry blender or two knives, cut in butter or margarine until mixture resembles coarse crumbs. Add eggs and toss with a fork until mixture is evenly moistened and holds together. Press 1 1/2 cups of the mixture into the bottom and 1/4 inch up sides of an 8 x 8 x 2-inch baking dish. On a lightly floured surface, roll remaining pastry mixture to 1/4 -inch thickness. Cut into 1/2 -inch strips.

Spread preserves evenly over pastry in dish. Arrange a lattice of diagonal strips over top. Press strips and bottom layer of pastry together at edges. Bake for 40 minutes or until pastry is lightly browned. Place dish on a wire rack.

In a small saucepan over low heat, stir jelly until melted and smooth. With a pastry brush, glaze top of bars with jelly. Cool before cutting.

Nutritional Facts:

Serves: 12
Total Calories: 304
Calories from Fat: 134

More Recipes from the Treats From The Heart Cookbook:
Anniversary Bars
Honey-Walnut Pastries
Old Faithfuls
Sweetheart Cookies