2 1/2 c. flour
1 1/2 c. sugar
2 sticks butter
2 egg yolks
1 (6 oz.) jar raspberry jam (or a bit more)
4 egg whites
1 1/2 c. ground walnuts

Make pastry by blending flour, 1/2 cup sugar, butter and egg yolks with fingers or pastry blender. Pat into buttered, rimmed cookie sheet. Prick all over with a fork and bake at 350 degrees for 15-20 minutes, or until golden brown.

Remove from oven and spread with jam. Beat egg whites until stiff and gradually add remaining sugar. Beat well, fold in nuts, and bake at 350 degrees for 25 minutes. Cool. Cut with a wet knife into squares.