1 c. flour
1/2 c. plus 3 tbsp. sugar
1/2 c. cold butter, cut in 1/2 inch pieces
3/4 c. strawberry jam
2 egg whites at room temp.
8 oz. (2 c.) sliced unblanched almonds

Heat oven to 350 degrees. Lightly grease 13x9 pan. Put flour and 1/2 cup sugar in a medium size bowl. Cut in butter until mixture is crumbly. Scrape into prepared pan. Press evenly in bottom of pan with fingers. Bake 15 minutes until lightly browned or firm to touch. Cool in pan on rack. Spread with jam.

In small bowl beat egg whites with electric mixer until soft peaks form. Beat in remaining 3 tablespoons sugar until peaks are shiny. Fold in 1 cup almonds.

Drop spoonfuls of almond mixture on strawberry layer. Spread evenly. Sprinkle remaining almonds on top. Return to oven and bake 25-30 minutes until top is lightly browned and set. Cool in pan on rack. Cut into 24 bars.