1/2 c. butter, softened
1/2 c. packed light brown sugar
1 egg yolks
1 tsp. vanilla
2 c. all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1/4 c. milk
1 c. red raspberry preserves or jelly
Almond Filling: 1 can (8 oz.) almond paste, crumbled
Chocolate Icing

Beat butter until fluffy in medium bowl; beat in sugar, egg yolk and vanilla. Mix in combined flour, soda and salt; mix in milk. Spread dough evenly in greased jelly roll pan, 15 x 10 inch; spread with preserves. Spread with almond paste. Bake at 350 degrees until light brown, about 35 minutes. Cool in pan on wire rack. Spread with chocolate icing. Top with almonds. Makes 5 dozen.