1 1/2 c. unblanched almonds
2 1/2 c. all-purpose flour
Pinch of salt
1 tsp. ground allspice
1 c. powdered sugar
Finely grated peel of 1 lemon
1 1/4 c. unsalted butter, cut in sm. pieces
3 egg yolks
1 (12 oz.) jar sand plum jelly
1 egg
2 tsp. milk
2 tsp. sugar
1/2 c. flaked almonds

Finely grind almonds in a food processor, place in large bowl. Sift flour, salt, allspice and powdered sugar into bowl. Add lemon peel. Add butter and egg yolks; mix together to form a soft dough. Knead lightly until smooth. Cover bowl with plastic wrap and refrigerate 30 minutes. Preheat oven to 400 degrees. Divide dough in half. Roll out one piece on well-floured surface to fit 13 x 9 inch pan. Place in pan. Spread with jelly. Roll other half and place on top of jelly. Lightly beat egg with sugar to milk; brush pastry with glaze and sprinkle with flaked almonds. Bake 10 minutes. Reduce heat to 350 degrees. Bake 35 minutes longer or until golden. Cool in pan. Cut in 30 pieces.