3/4 c. butter, softened
1/2 c. sifted powdered sugar
1/4 tsp. almond extract
1 1/4 c. all-purpose flour
1/2 c. finely chopped almonds
1/4 tsp. salt
1 (12 oz.) jar apricot preserves
1/2 c. finely chopped candied fruits & peels
1/2 tsp. almond extract

Cream first 3 ingredients. Stir together flour, nuts and salt; add to creamed mixture. Mix until crumbly. Reserve one cup for topping; pat remaining ingredients into ungreased 13"x9"x2" pan. Combine preserves and remaining ingredients; spread over crumbly layer. Top with reserved crumbs. Bake at 350 degrees until golden, 30 to 35 minutes. Cut while warm. Makes 32.