1 egg
1 3/4 c. flour
1/3 c. sugar
2 tbsp. milk
1/2 tsp. baking powder
1/2 c. soft butter
1/2 c. raspberry jam
3/4 c. butter
1 c. sugar
1/2 c. ground almonds
3 eggs
1 tbsp. light rum
1/2 tsp. almond extract

Mix first 5 ingredients, press into removable bottomed pan. Spread with 1/4 cup raspberry jam. Mix butter, sugar and ground almonds. Beat in egg, one at a time. Add rum and almond extract. Beat until smooth. Spoon filling over jam. Bake 50 to 60 minutes in 350 degree oven. Cool. Spread remaining 1/4 cup jam. Drizzle with 1/2 cup confectioners sugar mixed with 2 teaspoons lemon.