What would you think about a layer of raspberry or apricot jam under the almond filling? I'm intrigued - I love the little almond tarts and banket that the ladies at the Dutch church sell every year, but I also adore the combination of raspberry and almond. My stove and I are feuding right now (it's old and temperamental) but I might be willing to babysit the oven of THIS is what was going to come out of it. :)

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