| 1 | Finely grind unblanched almonds in a food processor or blender; place in a large bowl. |
| 2 | Sift flour, salt, allspice and powdered sugar into bowl. |
| 3 | Add lemon peel; mix well. |
| 4 | Make a well in the center of flour and add butter and egg yolks; mix ingredients together to form a soft dough. |
| 5 | Knead lightly until smooth. |
| 6 | Cover bowl with plastic wrap and refrigerate 30 minutes. |
| 7 | Preheat oven to 400°F (205 c). |
| 8 | Divide dough in half. |
| 9 | Roll out one piece on a well-floured surface to fit a 13" x 9" baking pan; place in pan. |
| 10 | Spread jam over pastry. |
| 11 | Roll out other half of dough to fit pan; place on top of jam. |
| 12 | Lightly beat egg with milk and sugar; brush pastry with glaze and sprinkle with sliced almonds. |
| 13 | Bake 10 minutes; reduce temperature to 350°F (175 c). |
| 14 | Bake 35 minutes longer or until golden. |
| 15 | Cool in pan. |
| 16 | When cold, cut in 30 pieces. |
