Almond Fingers

Base and Topping:
1 cup semolina
1 cup all-purpose flour
1 cup sugar
2 tsp baking powder
1 cup butter
2 eggs, beaten
2 tsp almond extract

Filling:
1 cup jam (or more, depending on your taste)

Preheat the oven to 350 F.

Base and Topping: Sift together all of the dry ingredients. Rub in butter. Add the almond extract with beaten eggs and stir thoroughly. (The batter will be very soft.) Spoon half of the mixture into greased pan (9 x 13 inches) and smooth out.

Spread the base with the jam. (Homemade, of course. Apricot is a fine choice, though raspberry or blackberry are more colourful.)

Spoon the second half of the mixture on top.

Bake at 350 F for 20 to 30 minutes, or until golden. Let cool in the pan, on a rack, then slice into fingers. Makes 3 dozen cookies.

*I just dropped spoonfuls of the base on the jam. It was too soft to be spread all over.

Source: Great Canadian Cookies, Bars & Squares, 2002