½ cup butter or margarine
2 cups self-rising flour
Ice water
½ cup raspberry preserves
Almond Filling (below)

Grease a 15x10-inch jelly-roll pan; line with waxed paper.  Spray with non-stick vegetable spray.

In a small bowl, cut butter into flour.  Add ice water until mixture holds together in a ball.  On a lightly floured board, roll dough to fit prepared jelly-roll pan.  Carefully place in pan.  Spread raspberry preserves over the pastry.

ALMOND FILLING

2 egg whites
½ teaspoon cream of tartar
1½ cups confectioners’ sugar
2 teaspoons almond extract
1 cup ground almonds
1 cup chopped almonds

Preheat oven to 375°F.

In a medium bowl, beat egg whites with cream of tartar until soft peaks form; gradually beat in sugar until stiff.  Fold in almond extract and ground almonds.  Carefully spread over the pastry.  Sprinkle with chopped almonds.

Bake 25 to 30 minutes or until delicately browned.  Cool in pan on a wire rack.  Cut into bars.

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