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1
Heat oven to 325u00b0F; spray 15x10x1-inch pan with cooking spray.
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2
In food processor or blender, place 1/2 cup cookie mix and the almonds; process until almonds are finely chopped.
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3
In large bowl, stir remaining cookie mix, the butter, egg and almond mixture until soft dough forms; press dough in pan to cover bottom.
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4
Bake 12 to 15 minutes or until light golden brown; cool 3 minutes.
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5
Loosen edges from side of pan; cut cookie into 4 (7 1/2x5-inch) rectangles.
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6
Cool 30 minutes.
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7
With spatula, transfer pieces to a cutting board.
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8
Meanwhile, in food processor or blender, process jam until smooth.
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9
In small bowl, reserve 2 teaspoons of processed jam; set aside.
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10
Spread remaining jam on top side of 2 rectangles.
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11
Place a remaining rectangle, bottom side up, on top of each jam-covered rectangle.
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12
Sprinkle 1 tablespoon of the powdered sugar over each rectangle.
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13
Add remaining powdered sugar and the water to reserved jam; stir until smooth.
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14
Place in small food-storage plastic bag; seal bag.
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15
Cut small tip from one corner of bag; squeeze glaze on top of dusted rectangles in diagonal crisscross pattern.
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16
Let stand 30 minutes to set.
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17
Cut each rectangle in half to make 4 (7 1/2x2 1/2-inch) rectangles.
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18
Cut each rectangle into seven 2 1/2x1-inch bars.
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19
Store covered at room temperature.
