| 1. | Heat oven to 325°F. Spray 15x10x1-inch pan with cooking spray. |
| 2. | In food processor or blender, place 1/2 cup cookie mix and the almonds; process until almonds are finely chopped. |
| 3. | In large bowl, stir remaining cookie mix, the butter, egg and almond mixture until dough forms. Press dough in pan to cover bottom. |
| 4. | Bake 12 to 15 minutes or until light golden brown. Cool 3 minutes. Loosen edges from side of pan; cut cookie into 4 (7 1/2x5-inch) rectangles. Cool 30 minutes. With spatula, transfer pieces to a cutting board. |
| 5. | Meanwhile, in food processor or blender, process jam until smooth. In small bowl, reserve 2 teaspoons of processed jam; set aside. Spread remaining jam on top side of 2 rectangles. Place a remaining rectangle, bottom side up, on top of each jam-covered rectangle. |
| 6. | Sprinkle 1 tablespoon of the powdered sugar over each rectangle. Add remaining powdered sugar and the water to reserved jam; stir until smooth. Place in small food-storage plastic bag; seal bag. Cut small tip from one corner of bag; squeeze glaze on top of dusted rectangles in diagonal crisscross pattern. Let stand 30 minutes to set. |
| 7. | Cut each rectangle in half to make 4 (7 1/2x2 1/2-inch) rectangles. Cut each rectangle into seven 2 1/2x1-inch bars. Store covered at room temperature. |
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