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1
Line an 8-inch-square baking pan with plastic wrap that extends over the sides, then coat the plastic wrap with the vegetable oil; set aside.
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2
In a 2-quart heavy-bottomed saucepan over medium-high heat, cook the jam, applesauce, and sugar until the mixture registers 240F on a sugar thermometer (about 15 minutes), stirring constantly with a wooden spoon or heatproof spatula.
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3
Immediately remove the pan from the heat, stir in the lemon extract and chopped almonds, and turn the mixture into the prepared pan.
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4
Press the whole almonds on the top of the candy in evenly spaced rows of 8 across in each direction.
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5
Let the candy cool completely at room temperature (about 45 minutes).
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6
Remove the candy from the pan by lifting out the plastic wrap.
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7
Invert the candy onto a cutting board, peel the plastic wrap off the back, and reinvert the candy so that the nut side is up.
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8
With a large chefs knife, and using the whole almonds as a guide, cut the candy evenly into 1-inch squares.
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9
Line 2 baking sheets with parchment or waxed paper.
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10
Melt and temper the chocolate (see pages 2530).
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11
Holding a square by the top half, dip the bottom and sides of the square into the chocolate, leaving the top exposed.
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12
Remove the square from the chocolate, carefully shake off the excess chocolate, and place the square onto the paper.
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13
Repeat with the remaining squares.
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14
Let the chocolate set up at room temperature, or chill in the refrigerator for 15 minutes.
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15
Place each square in a paper candy cup.
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16
Between layers of waxed paper, in a tightly covered container wrapped in several layers of aluminum foil, the squares will keep for 2 weeks in the refrigerator.
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17
They are best eaten at room temperature.
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18
Substitute blackberry jam or strawberry jam for the raspberry jam.
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19
Substitute other nuts for the almonds.
