1½ cups self-rising flour
3 tablespoons confectioners’ sugar
1 teaspoon grated lemon rind
½ teaspoon ground ginger
6 tablespoons butter or margarine
3 eggs
1 cup blanched almonds, ground
½ cup firmly packed brown sugar
½ teaspoon vanilla extract
Slivered almonds, for garnish

In a medium bowl, combine flour, confectioners’ sugar, lemon rind, and ginger; cut in butter until mixture is crumbly.  Add 1 egg to the flour mixture, mixing until dough clings together.  Shape into a ball; wrap in plastic wrap.  Refrigerate for 1 hour.

In a medium bowl, combine ground almonds, brown sugar, vanilla and 1 egg, mixing until well blended.  Divide the mixture in half; shape each half into a log 9-inches long and 1-inch in diameter.  Wrap each log in plastic wrap; refrigerate until ready to use.

Preheat oven to 350°F.  Spray a cookie sheet with non-stick vegetable spray.

Divide the dough in half.  On a lightly floured board, roll one half of the dough into a 10x6-inch rectangle.  In a cup, beat the remaining egg.  Brush pastry with some of the beaten egg; place an almond log lengthwise in the center of the pastry.  Roll pastry tightly around the log; press the seam to seal.  Place on prepared cookie sheet; brush with beaten egg; press some slivered almonds along the length of the log.  Repeat with remaining pastry and log.

Bake 25 to 30 minutes or until lightly browned.  Cool on cookie sheet on a wire rack.  When cold, slice each log into ½-inch slices.

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