2 cups all-purpose flour
1 cup butter
1/2 cup sugar
1 egg yolk, beaten
1/2 cup seedless raspberry jam
1/4 cup sliced, blanched almonds
1/2 teaspoon vanilla
Place flour and sugar in food processor. Pulse once to combine. Add butter, cut into a few pieces. Pulse until mixture resembles coarse crumbs. Do not over process! Add egg yolk and pulse once or twice. Dump onto work surface and form with hands into a ball. Divide into thirds. On ungreased cookie sheet, shape each third into a strip measuring 12 x 1. Keep them about 4 inches apart. With the back of a spoon, make a depression down the center of each.
In small bowl, combine jam, almonds and vanilla. Spread jam mixture evenly in the depressions on the three strips. Refrigerate on cookie sheet for 30 minutes.
Bake at 350 degrees for 20 to 25 minutes until light golden brown. Cool slightly on cookie sheet. Cut each strip into 1 inch diagonal pieces. Remove from cookie sheet and cool on wire rack. Makes about 36