2 1/2 c. flour
1 1/2 c. sugar
1 c. butter
4 egg yolks
4 egg whites
1 1/2 c. ground nuts
1 jar seedless raspberry jam

Make pastry by blending flour, 1/2 cup sugar, butter and egg yolks with fingers. Pat into buttered cookie sheet, 10x15 inch. Prick with fork. Bake 350 degrees for 15 to 20 minutes until golden. Remove from oven, spread with jam.

Beat egg whites stiff, gradually add remaining sugar and beat. Fold in nuts. Spread meringue over jam. Bake 350 degrees for 25 minutes. Cool, cut into small squares.