Raspberry Spiral Tea Snaps

Ingredients

• 1/2 cup toasted almonds
• 1 1/2 cup flour
• 1/2 teaspoon salt
• 1/2 cup butter
• 1/2 cup sugar
• 1 whole egg (white & yolk)
• 1/2 teaspoon vanilla
• 1/2 cup seedless raspberry preserves

Directions

1. In a blender, grind the first 4 ingredients until finely ground. With mixer, beat he butter and sugar together until light. Beat in the eggs and vanilla. Mix in the flour mixture.
2. Between 2 sheets of waxed paper, roll ½ the dough into a 7”x10” rectangle. Repeat with the remaining dough. Chill flat for 1 hour.
3. Take out the dough from the refrigerator. Remove the top piece of waxed paper and spread evenly ¼ cup of the raspberry preserves over each dough rectangle. Roll into a cylinder, jellyroll fashion.
4. Freeze for 1 hour.
5. Preheat oven to 350°F. Slice the dough cylinders into ¼” thick rounds. Bake for 10 minutes or until lightly browned.