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 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- or 9-inch square baking dish.
Spread preserves evenly over pastry in dish. On a lightly floured surface, roll remaining pastry mixture to 1/4 -inch thickness. Cut into 1/2 -inch strips. Arrange a lattice of diagonal strips over top. Press strips and bottom layer of pastry together at edges.
Bake 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, spread jelly over top of baked mixture. Cool before cutting into bars.
Store loosely covered in a cool place.
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