Ingredients:
3 sticks butter 1 cup sugar
1 egg
4 cups flour
1 tsp salt
1 (18 oz) jar raspberry jam 1/4 cup sliced almonds
Instructions:

Cream butter and sugar. Add egg. Mix well.

Stir in flour and salt.

Spread 3/4 dough in greased jelly roll pan.

Spread with raspberry jam.

Make lattice with remaining dough. Either roll into thin “pencils” with hands, or roll out dough on floured surface and cut into 1/2″ strips. Lay on top of jam in lattice pattern (horizontally and then diagonally). If you cut strips using a pizza cutter, dough will roll up onto cutter, then you can unroll across jam.

Don’t be a perfectionist – just patch breaks or gaps with small pieces of dough – it will melt together as it bakes.

Sprinkle with sliced almonds.

Bake at 350o for 30 min.

Cut into bars (4 strips on short edge of pan, and 16 strips on long edge of pan).

For Smaug’s Scales look, cut 1/2” wide strips with zigzag pastry wheel.

Place across jam on short side of pan with thin strip of jam showing between pastry strips.

After baking, cut through middle of each zigzag strip (parallel with short width of pan) with knife (straight cut), and cut into 4 or 5 columns parallel with long side of pan to create bars with pastry on two edges, and jam showing in middle between zigzag edges.