Serving Size: 24
1-1/8 lb unsalted butter, softened
14 ounces sugar
1-2/3 ounces eggs
2 teaspoons vanilla extract
1-1/8 ounces flour, all-purpose
1 teaspoon cinnamon
1 teaspoon salt
9 ounces almonds, toasted, sliced
2-1/2 lb raspberry jam
powdered sugar
almonds, toasted, sliced
Cream together the butter and sugar on medium speed until incorporated. Add the eggs and vanilla extract and mix until blended. Combine the flour, cinnamon, and salt and add; mix on low speed until thoroughly blended. Add the toasted sliced almonds and mix on low speed just until incorporated.
Scale a 1-lb 8-oz piece of dough and flatten slightly. Wrap in plastic and refrigerate for about 30 minutes. Press the remaining dough evenly onto bottom and sides of a parchment-lined half-sheet pan. Spread jam evenly over dough. On a lightly floured surface, roll out refrigerated dough to 1/8-inch thick. Cut into 1/2-inch strips and arrange in a lattice pattern on top of jam. Bake in a preheated 350F oven until lightly browned, about 40 minutes. Dust with powdered sugar and sprinkle with toasted sliced almonds while still warm. Cool on a wire rack and cut into squares about 4″x6″.