DOUGH
2	Cups	Unsifted flour
1/2	Cup	Sugar
1/8	Tsp.	Salt
6	Oz.	Unsalted butter, room temp
		cut into 1/2" slices
1	Large	Egg
1	Tsp.	Vanilla

• Adjust rack to lower third of oven and preheat to 350°.
• Put the flour, sugar and salt in a food processor and process only long enough to blend the ingredients.
• Add the butter pieces all at once.
• Process with the on/off bursts until the mixture has the consistency of cornmeal.
• Whisk the egg and vanilla in a small bowl.
• With the motor on, pour the egg down the feeder tube, process only until the ingredients form a ball.
• Divide dough into 8 pieces, and scatter them over an ungreased 10x15x1" cool baking pan. With floured fingertips, pat the dough to extend the portions to cover the pan as evenly as possible.

TOPPING
1/3	Cup	Seedless raspberry perserves or jam
3/4	Cup	Egg whites
2 1/2	Cups	Sliced almonds, toasted
1 1/2	Cups	Sugar
3	Tbsps.	Flour
1	Tsp.	Cinnamon
1	Tbsp.	Light corn syrup
1/2	Tsp.	Almond extract
1/2	Tsp.	Baking powder

• Spread a thin layer of raspberry jam over the unbaked dough.
• In a 2 1/2 quart sauce pan, combine the remaining filling ingredients, EXCEPT the almond extract and baking powder.
• Over very low heat, stirring constantly, bring to a boil, still stirring. Cook the mixture for another 3 to 4 minutes, or until it registers 180° to 190° on a mercury candy thermometer - STIRRING CONSTANTLY so the mixture does not scortch. Remove from heat and stir in the almond extract and baking powder.
• WITHOUT DELAY, pour over unbaked crust, spreading evenly. Bake for 20 minutes or until golden brown. Place on a wire rack to cool. These must be cool before cutting.

CUTTING INSTRUCTIONS: Using a ruler as a guide and a very sharp paring knife cut into two inch wide strips, then cut across each strip diagonally in alternate directions, this will form two inch triangle shaped bars. Now cut those in half to form 1 inch bite size triangles.

DARK CHOCOLATE SATIN GLAZE
1/4	Cup	Vegetable shortening
1	Lb.	Semi-sweet chocolate

• Combine the shortening and chocolate in a 3 quart bowl. Place it over a sauce pan filled with enought hot tap water to reach the bottom of the bowl.
• Stir mixture occasionally until the mixture is liquid and smooth
• Now dip the edges of the mini triangles into the chocolate, then place them on top of a pan that has been covered with wax paper or foil.
• Now place in a cool room, until the chocolate sets.

STORAGE

Store in a covered foil lined box, such as a cake box at room temperature for up to four days.