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1
Combine butter, sugar, eggs and almond extract in large bowl.
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2
Beat at medium speed, scraping bowl often, until creamy.
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3
Reduce speed to low; add flour.
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4
Beat until well mixed.
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5
Divide dough into 8 equal portions.
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6
Roll each portion into 8-inch log on lightly floured surface.
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7
Wrap in plastic food wrap; refrigerate until firm (2 hours or overnight).
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8
Heat oven to 350F.
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9
Place 4 logs onto large ungreased cookie sheet.
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10
Pat each log into 2-inch wide strip.
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11
Press 1-inch wide indentation lengthwise down the center of each strip using back of spoon.
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12
Bake for 16 to 19 minutes or until edges are lightly browned.
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13
Spoon about 2 tablespoons fruit spread into indentation of each log; sprinkle with sliced almonds.
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14
Immediately cut diagonally into 1-inch pieces.
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15
Repeat with remaining dough, jam and almonds.
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16
Recipe Tip: Since each log is rolled individually, you can freeze some and use later.
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17
Thaw dough 30 to 45 minutes before baking.
