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Combine butter and sugar in large bowl. Beat at medium speed,
scraping bowl often, until creamy. Add eggs and almond extract;
continue beating until well mixed. Reduce speed to low. Add
flour and 1 cup ground nuts; beat until well mixed.
Divide dough into 8 equal parts. Roll each part into 8-inch log
on lightly floured surface. Wrap in plastic food wrap; refrigerate
until firm (2 hours or overnight).
Heat oven to 350°F. Place 4 logs onto large ungreased cookie
sheet. Pat each log into 2-inch wide strip. Press 1-inch wide
indentation lengthwise down the center of each strip using back
of spoon. Bake for 17 to 19 minutes or until edges are lightly
browned.
Spoon 2 tablespoons fruit spread into indentation of each log;
sprinkle with almond slices. Cut diagonally into 1-inch pieces
while cookies are still warm. Cool completely on cookie sheet.
Repeat with remaining dough, jam and almonds.
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