1 c. butter
1/2 c. sugar
2 lg. egg yolks
2 1/2 c. flour
10 oz. seedless raspberry preserves
4 egg whites
2 c. finely ground almonds or walnuts
1 c. sugar (to combine with nuts)

In bowl, beat butter and 1/2 cup sugar until light and fluffy. Add egg yolks and beat until well blended. Add flour and work with hands kneading until smooth. Press into 12x17 inch jelly roll pan. Bake 15-20 minutes at 350 degrees until lightly browned. Remove from oven and spread with raspberry preserves and set aside. Beat egg whites until stiff. Combine cup of sugar and nuts and fold into egg whites. Spread over cake. Put cake back in oven for 25 minutes. Cool slightly but cut while still very warm. Cut into squares and cool.