Apricot Almond Shortbread Bars

1 1/2 c Unsalted Butter -- softened
2 c Sugar
2 Egg Yolks
1/2 ts Vanilla
1/4 ts Almond Extract
4 c -- flour
1 1/3 c Blanched Almonds -- toasted & chop fine
1 Jar Apricot Jam -- (10 Oz.)

Preheat oven to 350. Beat butter and sugar until fluffy. Beat in egg yolks and vanilla and almond extracts. Mix in flour until the mixture forms a soft dough. Divide dough in half. Press one half into a 15 x 10 jelly roll pan. Spread evenly with jam. Cover completely with remaining dough (flatten pieces with hands and patch on top of jam). Bake 30 minutes or until golden brown.

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