1 cup(s) (2 sticks) unsalted, butter
3/4 cup(s) sugar
2 large eggs
1/2 teaspoon(s) almond extract
2 1/2 cup(s) flour
1 cup(s) (ground) blanched slivered almonds
10 jar(s) rasberry jam
1/2 cup(s) (sliced) almonds
Beat together butter and sugar in a large bowl with electric mixer at medium speed until creamy, scraping bowl often. Add eggs and almond extract; continue beating until well mixed.
Reduce speed to low and add the flour and ground almonds; beat until well combined. Divide dough into 8 equal parts. On a lightly floured surface, roll each piece into an 8-inch-long log. Wrap individually in plastic wrap and refrigerate until firm, at least 2 hours.
Preheat oven to 350ºF. Divide the logs between 2 large ungreased cookie sheets. Flatten each log into a 2-inch-wide strip. Press a 1-inch-wide indentation lengthwise down the center of each strip using the back of a spoon. Bake 17 to 19 minutes, or until edges are lightly golden.
Spoon jam into the indentation of each log; sprinkle with sliced almonds. Cut strips diagonally into 2-inch pieces while cookies are still warm; let cool completely on the cookie sheet before serving.
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